Cool Pineapple Pie

• 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

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

vanilla ice cream, milk, graham cracker pie crust, pineapple, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=103071 (may not work)