Total Calories: 467
Place ice cream in large bowl and soften at room temperature for 2 hours. Melt butter with brown sugar in skillet over medium heat, stirring constantly. Remove from heat. Add cereal, pecans, and coconut to skillet, mixing well. Press 1/2 of cereal mixture into a 9x13x2-inch baking pan. Spread ice cream on cereal layer and top with remaining cereal mixture. Freeze overnight.
Hot Fudge Sauce:
Melt chocolate chips in top of double boiler over simmering water. Stir in condensed milk and marshmallow crème, heating and stirring until well blended. To serve, cut ice cream into squares and top with Hot Fudge Sauce.
This Crunchy Ice Cream Dessert recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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