Peppermint Ice Cream Dessert

Yield: 1 serving
Community Recipe from


  • 1 package(s) slivered almonds Toasted in 1 T butter
  • 1 stick(s) butter Melted
  • 2 cup(s) Rice Chex cereal Crushed
  • 1 cup(s) brown sugar
  • 1 cup(s) Coconut
  • 1/2 gallon(s) Peppermint ice cream


  1. Toast the almonds in the 1 tablespoon of butter, being careful not to burn them. Let cool and set aside. Mix the cereal, brown sugar, coconut and melted butter together and spread 1/2 of the mixture in the bottom of a 9x13 pan. Put in freezer while waiting for the peppermint ice cream to slightly soften on the counter (10-20 min). Spread the ice cream on top of the cereal mixture. Mix the almonds with the remaining cereal and spread on top of the ice cream. Freeze for several hours before serving.
December 2013

This recipe is a personal recipe added by KathyWilson and has not been tested or endorsed by MyRecipes.

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