"This recipe has been a family favourite for years," says Wanda. Some tastes — such as crispy cereal, coconut and ice cream we never outgrow.
- Portion size 12 servings
- 8 cups vanilla ice cream
- 3 cups crispy rice cereal
- 2 cups shredded coconuts toasted
- 1 1/2 cup chopped nut toasted
- 1/2 cup packed brown sugar
- 1/2 cup butter melted
Soften ice cream in refrigerator for 30 minutes. Meanwhile, mix together cereal, coconut, nuts, sugar and butter.
Spread half of the mixture into bottom of 13- x 9-inch (3 L) glass baking dish. Spoon ice cream over top, smoothing with back of spoon; sprinkle remaining coconut mixture over top. Freeze until set, about 30 minutes, or for up to 1 day. Let stand at room temperature for 5 minutes; cut into squares.
Nutritional facts <b>Per each of 12 servings:</b> about
- Protein 7 g
- Calories 485.0
- Total fat 32 g
- Total carbohydrate 46 g