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Ice Cream Treasures

Lee Harrelson
Yield 16 servings (serving size: about 3/4 cup)
Use any combination of cereals you like. This frozen dessert would also be delicious with chocolate ice cream and chopped walnuts instead of almonds.

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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.