2 1/2 Cups Rice Krispies (brown by broiling for 20 to 30 seconds or until light brown - be careful not to burn)
1 Cup Flake Coconut
1 Cup Brown Sugar
1/2 Cup Melted Butter
1/2 Cup Chopped Pecans
Mix all together, spread 2/3 of the mixture in the bottom of a 9x13 pan. Take 1/2 gallon of vanilla ice cream, cut and spread on top of crust. Sprinkle remaining crust over the top of the ice cream. Cover with foil and freeze until ready to serve.
Top each piece with fresh cut up strawberries and a dollop of cool whip or whip cream.
***I usually double the topping recipe. And I like to add cinnamon to the topping mixture, about 1 1/2 T. Then when I assemble the dessert I place a serving of the ice cream on a plate, then drizzle with warm honey, strawberries, whipping cream and a sprinkle of cinnamon.....yummy! Taste like fried ice cream from a mexican restaurant.
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