It wouldn’t be summertime without ice cream! I searched my Farm Journal’s Country Cookbook and this “delicious make-ahead dessert with ice cream between crisp crusts” seemed easy enough to whip up with the kids. My picture doesn’t do it justice! I followed the recipe, but omitted the walnuts and coconut (because…kids) and instead doubled the ingredients for the cereal mixture. We added a little caramel sauce on top. Big hit.
Crispy Sundae Crunch
taken from Farm Journal's Country Cookbook
Servings: 9 servings
Ingredients
- 2 tbsp butter
- ¼ cup light brown sugar firmly packed
- 1 cup oven-toasted rice cereal crushed
- ⅓ cup walnuts
- ⅓ cup flaked coconut
- 1 qt vanilla ice cream
Instructions
- Melt butter in a skillet. Add brown sugar and heat slowly, stirring until blended. Add in the crushed rice cereal. Toss well to coat with the butter-sugar mixture. Remove from the heat, then add nuts and coconut.
- Reserve ⅔ cup of the cereal mixture for topping. Spread the remaining cereal mixture into an 8" square pan. Spread the ice cream on top. Sprinkle the reserved ⅔ cup cereal mixture over the ice cream.
- Freeze. Cut into squares to serve.
