Ice-Creamy Pineapple Pie

1 cup corn flake crumbs
2 Tbsp. sugar
1/3 cup melted butter
1 cup milk
1 pkg. instant vanilla pudding mix
1 pint vanilla ice cream (soft )
2 1/2 cups crushed pineaple
1 Tbsp. cornstarch
1. Combine crumbs, sugar and butter in 9 inch pie pan. Mix well. With back of spoon, press crumbs mixture evenly and firmly around sides and bottom of pie pan. Chill.
2. Pour milk into large mixing bowl; add pudding mix and ice cream. Beat slowly 1 to 2 min. or until well-blended. Pour into crumbs crust; refrigerate.
3. To make pineapple glaze, drain crushed pineapple, reserving 1/2 cup syrup. In small saucepan, combine cornstarch with small amount of syrup until smooth. Stir in pineapple and remainder of the 1/2 cup syrup. Bring to boil over medium heat stirring constantly until thick and clear. Refrigerate until cold. Spread evenly over pie. Chill about 1 hour before serving.