Recipe by NICOLEFAUSTHUNT
"A family favorite that is great for entertaining any time of the year. Very simple and elegant to make ahead. Simply delicious! Cut into squares and top with warm chocolate or caramel sauce. For holidays, you may add crushed candy canes on top of the warm sauce -- and try butter pecan or peppermint ice cream instead of vanilla!"
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2 1/2 cups
crispy rice cereal
1 1/4 cups
vanilla ice cream, softened
Don't be fooled by this recipe's simplicity. It delicious and a big hit when served.
Rice krispies were too mushy
Wow, yum! I used butter pecan ice cream and it was AWESOME. Caramel sauce would've really topped it off, but it was sweet enough as is. I will be making this again, thanks!
I grew up knowing this is the recipe as "Aunt Nancy's Ice Cream Cake," the Aunt Nancy being my great aunt from Missouri. This is one of the first desserts I learned to make as a girl and is still a great option in summer. It is best made a day ahead. And make sure you get the toasted mixture nice and crunchy (but it burns fast!).
WOW. Amazing recipe. I prepared this recipe for a dinner with friends and everybody loved it. Everybody took a second piece. Super recommended.
This is delicious even if you are not a fan of coconut. I used the nondiary Soy Delicious instead of ice cream and no one noticed the difference.
Very good, and easy to make. I didn't need to toast the cereal mixture for 30 minutes, it was dark and crispy at about 22 minutes (maybe it's my oven, but just keep an eye on it). This would be good with hot fudge sauce on top too. Thanks!
made this for father day it was great.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 218
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