Ice Cream Treasures

Lee Harrelson
Use any combination of cereals you like. This frozen dessert would also be delicious with chocolate ice cream and chopped walnuts instead of almonds.

Yield:

16 servings (serving size: about 3/4 cup)

Recipe from

Nutritional Information

Calories 265
Caloriesfromfat 29 %
Fat 8.4 g
Satfat 4.1 g
Monofat 2.7 g
Polyfat 0.7 g
Protein 5.2 g
Carbohydrate 41.7 g
Fiber 1 g
Cholesterol 25 mg
Iron 3.6 mg
Sodium 194 mg
Calcium 156 mg

Ingredients

1 1/2 cups (6 ounces) chocolate-covered English toffee candy bars (such as Heath), crushed
8 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened
4 cups crispy rice cereal squares, crushed (such as Rice Chex)
2 cups whole-grain toasted oat cereal (such as Cheerios)
2/3 cup packed dark brown sugar
1/3 cup slivered almonds, toasted
1/3 cup flaked sweetened coconut, toasted
2 tablespoons butter, melted

Preparation

Stir crushed candy into ice cream. Cover and freeze until ready to use.

Combine cereals, brown sugar, and remaining ingredients in a large bowl, stirring until well blended. Press half of cereal mixture in bottom of a 13 x 9-inch baking pan.

Let ice cream stand at room temperature 20 minutes or until softened. Spread softened ice cream mixture over cereal mixture; top evenly with remaining cereal mixture. Cover and freeze 8 hours or overnight.

Note:

Norma Parrott, Kansas City, Missouri,

June 2006