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Ice-Cream Crunch

 

35

Yield

10

servings

Prep

15

min

Cook

0

min

Ready

45

min

Trans-fat Free, Good source of fiber
 

Ingredients

8 cups vanilla ice cream
3 cups crisp rice cereal
2 cups coconut
shredded, toasted
*
1 ½ cups nuts
chopped, toasted
½ cup brown sugar
packed
*
½ cup butter
melted

Directions

Soften ice cream in refrigerator for 30 minutes.

Meanwhile mix together cereal, coconut, nuts, sugar and butter.

Spread half of the mixture into bottom of 13x9-inch baking dish .

Spoon ice cream over top, smoothing with back of spoon; sprinkle remaining coconut mixture over top.

Freeze until set, about 30 minutes, or for up to1 day.

Let stand at room temperature for 5 minutes, cut into squares.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 38869% of calories from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 14g 72%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 196mg 8%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 13%
Sugars g
Protein 13g
Vitamin A 13% Vitamin C 4%
Calcium 9% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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