1 pt. vanilla ice cream, softened
1 c. milk
2 (3.4 oz) pkg. Vanilla instant pudding mix
9 inch baked graham cracker pie crust
2 (15 1/2 oz) cans crushed pineapple in syrup
2 tsp. Cornstarch

Combine ice cream, milk and pudding mix in a large bowl. Beat with an electric mixer set a low speed until blended. Spoon into pie crust. Freeze, covered, while preparing pineapple mixture. Drain pineapple, reserving 1/2 cup of the syrup. Combine the cornstarch and 1 TBSP. reserved syrup in a medium saucepan and mix well. Add pineapple and remaining reserved syrup to cornstarch mixture and mix well. Bring to a boil over medium heat. Cook, stirring constantly, until thickened, about 3 minutes. Chill, covered, for 1 hour. Spread over ice-cream mixture. Chill, covered, for 1 hour. Serve cold.

Variation: Use pineapple sherbet for the vanilla ice cream.