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Not-Fried Fried Ice-Cream |
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Serves: 5 Print this RecipeKathy Oaks 5 cups crushed cornflakes 2 teaspoons melted butter 4 tablespoons sugar 2 teaspoons cinnamon 1/2 gallon vanilla ice cream Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Preheat oven to 350°. Coat a baking sheet with nonstick cooking spray. In a large bowl, combine corn flakes, butter, sugar, and cinnamon. Mix well and spread on the baking sheet. Bake for 5 minutes or until lightly browned and crisp. It may help to stir the cornflake mixture around or turn it once while baking. Remove from oven and cool. In a 9 x 13 inch casserole dish, spread half the cornflake mixture evenly across the bottom. Cut the ice cream into slices about 1 inch wide. Lay the slices in the pan to cover the entire pan. As the ice cream will soften a bit in the process, use a knife or spatula to smooth the pieces together. Cover the ice cream with the remaining corn flakes mixture and pat it down. Cover the pan and freeze 2-3 hours until firm. Not-Fried Fried Ice-Cream is from the Cook'n Mexican collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Tres Leche Cake Apple Enchiladas Texas Sheet Cake Not-Fried Fried Ice-Cream Sopapillas Fried Bananas Flan Cinnamon Grilled Bananas Churros Pumpkin Caramel Flan Cinnamon Custard Rice Pudding Fruit Salsa |
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