Friday, May 1, 2015

Mexican Fried Ice Cream Dessert

Mexican Fried Ice Cream Dessert

2 tablespoons butter
1/2 cup sliced almonds...
1 cup crushed Cinnamon Toast Crunch™ cereal (about 2 cups before crushing)
1/2 cup shredded coconut
1/2 cup packed brown sugar
1 carton (1.5 qt) vanilla ice cream
1 teaspoon ground cinnamon

1  Heat oven to 375°F.
2  In 10-inch skillet, melt butter over medium heat. Add almonds; cook and stir 3 minutes. Stir in crushed cereal, coconut and brown sugar. Press in bottom of ungreased 13x9-inch (3-quart) baking dish. Bake 5 minutes. Place in freezer 30 minutes.
3  Meanwhile, remove ice cream from freezer to soften. In large bowl, mix ice cream and cinnamon. Spread over top of cooled crust. Cover and freeze 8 hours before serving. Cut into 5 rows by 3 rows.

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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