Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a bowl, combine the cornflake crumbs, sugar and butter. press into a greased 9 in square baking dish. bake at 350 for 10 minutes. cool on wire rack. in a saucepan, combine the cornstarch and pineapple until blended. bring to boil, cook and stir for 2 minutes or until thickened. cool. in a mixing bowl, beat the ice cream and pudding mix on low speed for 2 minutes until blended and thickened. spoon over crust. top with pineapple mixture and refrigerate until serving.

Target recipe: heat oven to 350 degrees. in medium bowl combine all crust ingredients. beat at low speed until mixture is crumbly (2 to 3 minutes). reserve 1 cup. press remaining crumb mixture on bottom of greased 13 x 9-inch baking pan. bake for 14 minutes. meanwhile, in 2 quart saucepan stir together sugar and cornstarch. add pineapple and lemon juice. cook over medium heat, stirring constantly, until thickened (4 to 5 minutes). (mixture will be very thick.) spoon filling over baked crust; sprinkle with reserved crumbs. top with almonds. bake for 20 to 25 minutes.