Easy frozen dessert.
Heat oven to 350 degrees F.
Drain pineapple, reserving syrup, or juice. Cut butter or margarine into all of cake ingredients in box until crumbly. Spread evenly in 13x9 inch pan. Bake 10 minutes; stir. Bake until golden brown, 10-15 minutes longer. Stir; cool completely.
Spread about 1 1/3 cups of the crumbly mixture evenly in a 9x9x2 inch square pan. Layer half of the ice cream, all of the pineapple and 1 cup of the crumbly mixture in pan. Top with remaining ice cream and sprinkle with remaining crumbs and nuts. Cover and freeze until firm, at least 4 hours, before serving. Enjoy!
By indianlady from Boonville, NC
This looks very good, indianlady. A few days ago it was too hot to cook and all we were going to have for dinner was fish. I ran across your lemon-cheesecake pie and it was the perfect finish for the fish. am looking forward to this dessert too-thanks!
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