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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 265
  • Calories from fat: 29%
  • Fat: 8.4g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 5.2g
  • Carbohydrate: 41.7g
  • Fiber: 1g
  • Cholesterol: 25mg
  • Iron: 3.6mg
  • Sodium: 194mg
  • Calcium: 156mg


  • 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


  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.
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