Preparation Steps

• Heat oven to 350°F. Lightly grease a 9-inch square baking pan and set aside.
• Make the crust: stir the crushed cornflakes and sugar together in a medium bowl. Pour in the melted butter and toss until the flakes are evenly coated. Press the mixture firmly into the bottom of the prepared pan to form an even layer.
• Bake the crust for 12 minutes, or until it is lightly golden and set. Remove from oven and let cool on a wire rack about 15 minutes while you prepare the filling.
• Prepare the pineapple topping: Drain about 1/4 cup of juice from the pineapple cans into a small bowl. Whisk the cornstarch into that reserved juice until smooth to make a slurry. Pour the remaining pineapple (including the rest of the juice) into a medium saucepan, then stir in the slurry.
• Bring the pineapple mixture to a gentle boil over medium heat, stirring constantly. Once bubbling, continue to cook and stir for 3 to 4 minutes until the mixture thickens and becomes glossy. Remove from heat and let cool until just warm.
• While the pineapple cools, make the cream layer: in a mixing bowl, combine the softened vanilla ice cream, instant pudding mix, and lime zest. Beat on low to medium speed (or whisk vigorously) until smooth and slightly thickened—about 1 1/2 to 2 minutes. The mixture should be spreadable but not runny.
• Spread the ice cream-pudding mixture evenly over the cooled cornflake crust. Spoon the warm (not hot) pineapple topping over the cream layer and smooth gently with a spatula.
• Cover the pan and chill in the refrigerator at least 2 hours, or until the layers are set. For firmer slices chill longer.
• Before serving, optionally sprinkle the top with toasted shredded coconut for extra texture and flavor. Cut into 9 squares and serve chilled.