| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Canadian | Dairy, Desserts | 10 | Servings |
INGREDIENTS
| 8 | c | Vanilla ice cream |
| 3 | c | Crispy rice cereal |
| 2 | c | Shredded coconut, toasted |
| 1 1/2 | c | Chopped nuts, toasted |
| 1/2 | c | Packed brown sugar |
| 1/2 | c | Butter, melted |
INSTRUCTIONS
Soften ice cream in refrigerator for 30 minutes. Meanwhile mix together cereal, coconut, nuts, sugar and butter. Spread half of themixture into bottom of 13x9-inch baking dish. Spoon ice cream over top, smoothing with back of spoon; sprinkle remaining coconut mixture over top. Freeze until set, about 30 minutes, or for up to1 day. let stand at room temperature for 5 minutes, cut into squares. Source: Canadian Living magazine [Jul 95] Originator: Wanda Taylor, Ameliasburg, Ontario, Canada Per Serving: about 485 calories, 7 g protein, 32 g fat, 46 g carbohydrate [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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