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== Description ==
 
== Description ==
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henson Estate in Dallas, Texas in 1982.
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The key ingredients in this dessert are the ice cream, rice cereal, shredded coconut, and nuts. This sweet, ice-cold dish is great for other desserts and keeps a soothing taste with the ice cream. Puffed rice often replaces rice cereal and works for this too.
* Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]
 
   
 
== Ingredients ==
 
== Ingredients ==
* 8 cups [[vanilla ice cream]]
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* 8 cups [[ice cream]], any flavor
* 3 cups crispy [[rice cereal]]
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* 3 cups crispy [[rice cereal]] '''or''' (3 cups puffed rice)
* 2 cups shredded [[coconut]] toasted
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* 2 cups shredded [[coconut]], toasted
* 1½ cups toasted chopped [[nuts]]
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* 1 ½ cups toasted, chopped [[nuts]] (almonds or peanuts)
 
* ½ cup packed [[brown sugar]]
 
* ½ cup packed [[brown sugar]]
* ½ cup [[butter]] melted
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* ½ cup [[butter]], melted
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* sliced coconut meat, optional
   
 
== Directions ==
 
== Directions ==
# Soften [[ice cream]] in the refrigerator for 30 minutes.
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# Soften [[ice cream]] in the refrigerator between 30 and 50 minutes.
# Meanwhile mix together cereal, [[coconut]], nuts, [[granulated sugar|sugar]] and [[butter]].
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# Meanwhile, mix together cereal, [[coconut]], nuts, [[granulated sugar|sugar]] and [[butter]].
 
# Spread half of the cereal mixture into the bottom of baking dish then spoon [[ice cream]] over top smoothing with back of a spoon.
 
# Spread half of the cereal mixture into the bottom of baking dish then spoon [[ice cream]] over top smoothing with back of a spoon.
# Sprinkle remaining cereal mixture over top and freeze until set.
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# Sprinkle the remaining cereal mixture over top and freeze until set.
# Let stand at room temperature for 5 minutes then cut into squares.
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# Let stand at room temperature for 5 minutes then cut into squares with the chef's knife. Serve cold and plain. Top with the sliced coconut meat, if desired.
 
 
[[Category:Cathy's Recipes]]
 
[[Category:Cathy's Recipes]]
 
[[Category:Ice cream Recipes]]
 
[[Category:Ice cream Recipes]]
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[[Category:Coconut Recipes]]
 
[[Category:Coconut Recipes]]
 
[[Category:Nut Recipes]]
 
[[Category:Nut Recipes]]
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[[Category:Dessert Recipes]]
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[[Category:World Recipes]]
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[[Category:Fruit Recipes]]
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[[Category:Vegetarian Recipes]]
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[[Category:Vegetarian Dessert Recipes]]
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[[Category:No-cook recipes]]

Latest revision as of 03:37, August 6, 2018

Description Edit

The key ingredients in this dessert are the ice cream, rice cereal, shredded coconut, and nuts. This sweet, ice-cold dish is great for other desserts and keeps a soothing taste with the ice cream. Puffed rice often replaces rice cereal and works for this too.

Ingredients Edit

  • 8 cups ice cream, any flavor
  • 3 cups crispy rice cereal or (3 cups puffed rice)
  • 2 cups shredded coconut, toasted
  • 1 ½ cups toasted, chopped nuts (almonds or peanuts)
  • ½ cup packed brown sugar
  • ½ cup butter, melted
  • sliced coconut meat, optional

Directions Edit

  1. Soften ice cream in the refrigerator between 30 and 50 minutes.
  2. Meanwhile, mix together cereal, coconut, nuts, sugar and butter.
  3. Spread half of the cereal mixture into the bottom of baking dish then spoon ice cream over top smoothing with back of a spoon.
  4. Sprinkle the remaining cereal mixture over top and freeze until set.
  5. Let stand at room temperature for 5 minutes then cut into squares with the chef's knife. Serve cold and plain. Top with the sliced coconut meat, if desired.
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