| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Ice, Cream | 12 | 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
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@recipelu.com> Recipe by: Wanda Taylor Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Feb 27, 1998
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