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Ingredientes
- 8 c. Vanilla ice cream
- 3 c. Crispy rice cereal
- 2 c. Shredded coconut, toasted
- 1 1/2 c. Minced nuts, toasted
- 1/2 c. Packed brown sugar
- 1/2 c. Butter, melted
Direcciones
- 1. Soften ice cream in the refrigerator for 30 min.
- 2. Meanwhile mix together cereal, coconut, nuts, sugar and butter.
- 3. Spread half of the cereal mix into the bottom of a 9X13 (3 L) baking dish.
- 4. Spoon ice cream over top, smoothing with back of a spoon.
- 5. Sprinkle remaining cereal mix over top, freeze till set, about 30 min or possibly for up to 1 day.
- 6. Let stand at room temperature for 5 min, cut into squares.
- Notes:
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 12 servings | |
| Calories 581 | |
| Calories from Fat 250 | 43% |
| Total Fat 28.71g | 36% |
| Saturated Fat 14.14g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 246mg | 10% |
| Potassium 382mg | 11% |
| Total Carbs 73.07g | 19% |
| Dietary Fiber 3.1g | 10% |
| Sugars 28.85g | 19% |
| Protein 9.26g | 15% |
