2 1/4 c. graham cracker crumbs
1/2 c. sugar
3/4 c. butter, melted
1/2 gal. vanilla ice cream
1/2 c. pineapple juice
1/4 c. cornstarch
1 c. sugar
2 c. frozen strawberries, crushed

Combine graham cracker crumbs, sugar and melted butter. Mix well and press firmly into a 13 x 9 1/2 x 2 inch pan. Bake 15 minutes at 350 degrees; chill. Soften ice cream and spread over crust; place in freezer until glaze is ready. Cook pineapple juice, cornstarch and sugar until thick, stirring constantly. Add strawberries and cool. Spread over ice cream and freeze until ready to use.