Not-Fried Fried Ice-Cream

Serves: 5
Total Calories: 676


5 cups crushed cornflakes
2 teaspoons melted butter
4 tablespoons sugar
2 teaspoons cinnamon
1/2 gallon vanilla ice cream


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.

Nutritional Facts:

Serves: 5
Total Calories: 676
Calories from Fat: 301

This Not-Fried Fried Ice-Cream recipe is from the Cook'n Mexican Cookbook. Download this Cookbook today.

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