| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Choco3 | 1 | servings | |
INGREDIENTS
| 1/2 | c | Peanut brittle; crushed |
| 1 | c | Kroger shredded coconut |
| 2 | tb | Butter or margarine; melted |
| 1 | qt | Vanilla ice cream; slightly softened |
| 1/2 | c | Chocolate fudge ice cream topping |
| 2 | tb | Kroger shredded coconut |
| 2 | tb | Peanut brittle; crushed |
INSTRUCTIONS
Preheat oven to 325 degrees. Place peanut brittle between wax paper and crush with a rolling pin. Combine 1 cup coconut with 1/2 cup crushed peanut brittle and melted butter. P[ress into 9-inch pie plate. Bake in 325 degree oven for 15 minutes or until lightly browned. Cool. Spoon ice cream evenly into pie crust. Spread fudge topping over ice cream and sprinkle with 2 tbsp coconut and 2 tbsp crushed peanut brittle. Freeze. Recipe by: back of bag of Kroger Shredded Coconut Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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