ice cream crunch
| Measure | Ingredient |
|---|---|
| 8 cups | Vanilla ice cream |
| 3 cups | Crispy rice cereal |
| 2 cups | Shredded coconut; toasted |
| 1½ cup | Chopped nuts; toasted |
| ½ cup | Packed brown sugar |
| ½ cup | Butter; melted |
1. Soften ice cream in the refrigerator for 30 minutes.
2. Meanwhile mix together cereal, coconut, nuts, sugar and butter.
3. Spread half of the cereal mixture into the bottom of a 9X13 (3 L) baking dish.
4. Spoon ice cream over top, smoothing with back of a spoon.
5. Sprinkle remaining cereal mixture over top, freeze until set, about 30 minutes or for up to 1 day.
6. Let stand at room temperature for 5 minutes, cut into squares.
Notes: Per Serving (1 square) 485 calories, 32g fat, 7g protein, 46g carbs from the recipe files of RecipeLu <recipelu@...> Recipe by: Wanda Taylor
Posted to recipelu-digest by RecipeLu <recipelu@...> on Feb 27, 1998
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