Ice Cream Salad



Doesn't this look SCRUMPTIOUS!



I made it in a 5 pound loaf pan.
I haven't seen these pans in years, but it is my favorite
pan for making anything that comes in "loaf" form.



Close up before I cut my breakfast out.

I so love this for breakfast.
But, then again, I like it for
lunch, dinner and between meal snacks!

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By the way, I used a GINORMOUS spatula,

that the husband uses when he does

hamburgers on the grill,

to "slice" this/

It was THE PERFECT "knife."

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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.

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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."