Ice Cream Dessert
- 2 1/2 cup crisp rice cereal (such as Rice Krispies)
- 1 cup shredded coconut
- 1 cup chopped almonds
- 1/2 cup butter, melted
- 3/4 cup dark brown sugar, packed
- 1/2 gallon brick-style vanilla ice cream
Ice Cream Dessert
Featured in the Honolulu Star-Advertiser on August 4, 2010.
Ingredients:
Directions:
- Preheat oven to 300°F.
- In a 13 x 9 x 2-inch baking pan, combine rice cereal, coconut, almonds, and butter.
- Bake for 8 minutes, stir and bake for 10 more minutes.
- Remove from oven, stir in brown sugar, and bake for 5 minutes.
- Let cool.
- Break apart the cereal mixture, place half of the mixture in the bottom of a clean 13 x 9 x 2-inch pan.
- Cut ice cream into blocks and evenly place in the pan, over the cereal mixture.
- Top with remaining cereal mixture, cover and freeze overnight.
Makes 20 servings.
Approximate Nutrient Analysis per serving:
260 calories, 15 g fat, 8 g saturated fat, 55 mg cholesterol, 120 mg sodium, 28 g carbohydrate, 1 g fiber, 22 g sugar, 4 g protein
