CRUST:

1 c. corn flake crumbs
2 tbsp. sugar
1/3 c. melted butter, melted

Or use a bought graham cracker crust, just as good.

FILLING:

1 c. milk
1 pkg. vanilla pudding, instant
1 pt. vanilla ice cream

1. Pour milk into large bowl, add pudding and 1 pint vanilla ice cream. Beat slowly 1 or 2 minutes. Pour into crust; refrigerate.

2. Drain pineapple (crushed), reserving 1/2 cup syrup. In saucepan combine 1 tablespoon cornstarch with small amount of syrup until smooth. Stir in pineapple and remainder of 1/2 cup syrup. Bring to a boil over medium heat, stirring constantly until thick and clear. Refrigerate until cold. Spread evenly over pie. Chill 1 hour before serving.