Ice Cream Salad

Just a little treat, from me to you an yours, for the end of August.

Tastes like a plate full of Ice Cream Drumsticks!

1 C Brown Sugar

1 Stick Butter or Margarine

2 C Rice Chex (crushed)

2 C Shredded Coconut

1 C Almonds (sliced)

8" x 8" pan

Directions:

1. 
   
   Melt Butter and Brown Sugar together . . microwave or stove top is fine
2. 
   
   Add Rice Chex, nuts and coconut, mix well
3. 
   
   Press 1/2 of the mixture into the bottom of the pan.
4. 
   
   Cover mixture with Ice Cream . . spread to edges of pan.
5. Top with remaining butter/brown sugar mixture.
6. Cover with foil and freeze.
7. Leave out 5 - 10 minutes to soften, cut into squares and serve.

Hints:

1. 
   
   I have used Crispix, Rice Krispies and Frosted Flakes cereals in both name brand and generic. The generic tastes just as good, if not better.
2. 
   
   Butter or margarine . . mixed with brown sugar they both taste great!
3. 
   
   Normally, I make a double recipe of the topping mixture . . . I want a nice top and bottom "crust."

 

Signed,

I May Not Cook  But I Make A Great Dessert

(17701)