| 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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