Ice Cream Desserts
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2 tablespoons plus 1 stick (1/4 pound) butter
1 package slivered almonds
1 cup brown sugar
1 cup flaked coconut
2 cups crushed Rice Chex
1/2 gallon ice cream (flavor of your choice), softened
In medium skillet over medium-high heat, melt 2 tablespoons butter and add almonds. Stir constantly. Take off heat when nuts begin to brown. Drain on paper towel and sprinkle with a little salt.
Cream 1/4 pound butter with brown sugar. Add coconut and Rice Chex and the almonds. Spread 1/2 of this mixture in a 9x13-inch pan. Cover with softened ice cream. Cover with rest of almond-coconut mixture. Freeze. Serve chilled.
Neva Emery, Prophetstown