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KELLOGG'S* RICE KRISPIES* Ice Cream Sandwiches

By: KELLOGG'S* RICE KRISPIES*  
"Spread ice cream or frozen yogurt between chewy, crunchy peanut-buttery layers for a special summer snack."

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Prep Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 12 sandwiches
 

Ingredients

  • 1/2 cup corn syrup
  • 1/2 cup peanut butter
  • 4 cups KELLOGG'S* RICE KRISPIES* cereal
  • 2 cups ice cream or frozen yogurt, very slightly softened

Directions

  1. In medium bowl, stir together corn syrup and peanut butter. Add cereal and stir until well coated.
  2. Press mixture firmly and evenly into buttered 3.5 L (13 x 9-inch) pan. Place in freezer until firm, about 15 minutes.
  3. Cut cereal mixture in half crosswise. Spread one half with softened ice cream or frozen yogurt and top with second half to make one very large sandwich. Freeze until firm, about 2 hours.
  4. Cut large sandwich into 5 cm (2-inch) portions. Wrap individually in foil or freezer wrap and store in freezer until needed.

Footnotes

  • In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
  • *© 2008, Trademark of Kellogg Company used under licence by Kellogg Canada Inc.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 178 | Total Fat: 7.8g | Cholesterol: 10mg

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