Fried Ice Cream Dessert

Makes 12-15 servings

This is Kathy’s ’take anywhere’ ice cream dessert. Make the krispie part ahead at home and bag in a ziploc. When you get to the party site, no matter how far from home, go to the store and buy a 1/2 gallon square of ice cream and jar of caramel topping and assemble. Amazing concept. The picture is from Cape Cod sister’s weekend ’09

ingredients

2 1/2 c. Rice Krispies
1-2 tsp cinnamon
1/2 c. butter or margarine, melted
1 c. chopped walnuts (optional)
1 c. coconut
3/4 c. brown sugar
1 tsp vanilla
1/2 gal.(square box) vanilla or butter pecan ice cream or frozen yogurt
1/2 jar caramel topping (optional)

directions

1
Heat oven to 350°.
2
Put first five ingredients in a bowl and mix. Pour on a cookie sheet. Bake 20 minutes or until brown and toasted, stirring occasionally. Remove from oven and add brown sugar and vanilla, stir and cool.
3
When ready to assemble, put 1/2 of rice krispie mixture in 9X13" cake pan. Slice 1/2 gallon of ice cream into approximately 12 squares. Lay on krispies. Pour caramel topping over ice cream and sprinkle with other 1/2 mixture of krispies. Cut and serve.

Source: Jan Votroubek