Settle in with a slice of this easy dessert, a summertime favorite at the willmar Minnesota home of Carol Seybert.
- 1/2 cup butter, cubed
- 1/2 cup packed brown sugar
- 3 cups crisp rice cereal
- 2 cups flaked coconut
- 1 cup chopped mixed nuts
- 1/2 gallon vanilla ice cream, softened
- In a large saucepan over medium heat, cook butter and brown sugar until butter is melted and sugar is dissolved.
- In a large bowl, combine cereal, coconut and nuts; add sugar mixture and stir until coated. Press half into a greased 13-in. x 9-in. dish. Spread ice cream over crust. Top with remaining cereal mixture. Freeze until firm. Yield: 12-16 servings.
Originally published as Ice Cream Crunch in Taste of Home June/July 1999, p64
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