1 c. Kellogg's Corn Flake crumbs
2 tbsp. sugar
1/3 c. melted butter (5 tbsp.)

Blend together. Press into 9 inch shell. Chill.

FILLING:

1 c. milk or half & half
1 pkg. (sm.) vanilla instant pudding
1 pt. vanilla ice cream, slightly softened

Pour milk into mixing bowl. Add pudding. Mix. Add ice cream. Beat slowly until blended well, 1 to 2 minutes. Pour into crust. Refrigerate.

GLAZE:

1 1/2 c. (2 lb. 14 oz.) drained, crushed pineapple
1/2 c. pineapple syrup
1 tbsp. cornstarch

Drain pineapple. Measure syrup. Add syrup to cornstarch over heat gradually, stirring to keep mixture smooth. Over low heat, stir constantly until thick and clear. Add pineapple. Cool. Spoon over pie. Chill 1 hour.