Hermann Cook In- Ice Cream Crunch
Mike & Carol Bradley
4 c rice crispies
1 stick butter (1/2 c)
1 c sweetened coconut flakes
1/2 to 1 c pecans chopped
1/2 to 3/4 c brown sugar
1/2 gallon vanilla icecream
Carmel sauce or topping
Set icecream out to soften. Melt butter in a 9x12 cake pan. Add rice
crispies, coconut, and pecans. Bake at 325 f for about 20-30 min
stiring frequently until browned. Add brown sugar and mix well. Divide
rice crispie mixture in half and line bottom of the cake pan w/ 1/2 of
it. Cut softened icecream into 6 pieces and lay pieces over the rice
crispie mixture. Press into pan. Cover icecream w/ remaining rice
crispie mixture. place into freezer to firm up icecream. Cut into
slices and top w/ carmel sauce to serve.
*note - I usualy add the brown sugar to the rice crispies mixture and
bake it all together rather than adding it after the crispies are
browned, BUT you REALLY have to watch it as the sugar burns VERY
easily..Probably easiest to make as described above
Carol Bradley