Difference between revisions of "Ice Cream Crunch"
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* ½ cup [[butter]] melted | * ½ cup [[butter]] melted | ||
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# Soften [[ice cream]] in the refrigerator for 30 minutes. | # Soften [[ice cream]] in the refrigerator for 30 minutes. | ||
# Meanwhile mix together cereal, [[coconut]], nuts, [[granulated sugar|sugar]] and [[butter]]. | # Meanwhile mix together cereal, [[coconut]], nuts, [[granulated sugar|sugar]] and [[butter]]. | ||
Latest revision as of 17:01, 16 July 2012
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henson Estate in Dallas, Texas in 1982. From "Catsrecipes Y-Group"[1]
Ingredients
- 8 cups vanilla ice cream
- 3 cups crispy rice cereal
- 2 cups shredded coconut toasted
- 1½ cups toasted chopped nuts
- ½ cup packed brown sugar
- ½ cup butter melted
Procedures
- Soften ice cream in the refrigerator for 30 minutes.
- Meanwhile mix together cereal, coconut, nuts, sugar and butter.
- Spread half of the cereal mixture into the bottom of baking dish then spoon ice cream over top smoothing with back of a spoon.
- Sprinkle remaining cereal mixture over top and freeze until set.
- Let stand at room temperature for 5 minutes then cut into squares
.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
