Go Back

Crispy Sundae Crunch

taken from Farm Journal's Country Cookbook
Course: Dessert
Servings: 9 servings

Ingredients

  • 2 tbsp butter
  • ¼ cup light brown sugar firmly packed
  • 1 cup oven-toasted rice cereal crushed
  • cup walnuts
  • 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.