PINEAPPLE CREAM WITH CRUNCH TOPPING
1½ cups milk
1 3-oz. package vanilla pudding
1 No. 1 flat can sliced pineapple
Gradually add milk to vanilla pudding in saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cool slightly. Drain pineapple; reserve juice. Place one slice pineapple in each of 4 individual serving dishes. Gradually add pineapple juice to pudding and stir until smooth. Pour over pineapple slices. This may be eaten warm or cold. Just before serving, sprinkle with Crunch Topping.
CRUNCH TOPPING:
2 tablespoons butter
2 tablespoons brown sugar
½ cup cornflakes
2 tablespoons chopped nuts
Melt butter in a small saucepan; add brown sugar and blend. Add cornflakes and nuts and stir until all ingredients are well distributed. Cool; sprinkle over top of Pineapple Cream. 4 Servings