![]() Add sugar and 1/2 of the cinnamon to the cornflakes and mix well.Place cornflakes in a Ziploc bag, and crush with rolling pin.We removed from freezer and placed in the fridge for 1 1/2 to 2 hours prior to beginning. Remove ice cream and cool whip from freezer to soften.1/2 Gallon favorite Vanilla Ice Cream softened.Sprinkle remaining cornflakes on top and place back in freezer for 4 hours to harden or even overnight.īefore serving, drizzle with your favorite caramel or chocolate syrup, or do like we did and add both! Pour the ice cream mixture on top of the cornflake crust. In a 9 X 13 pan, add 1/2 the cornflake mixture to the bottom of the pan and press down firmly to form a crust as the bottom layer. Put softened ice cream and cool whip in a large bowl with remaining cinnamon and vanilla. Add the cornflakes mixture to the melted butter. We left ours in the fridge for 1.5 to 2 hours before starting.įirst pour the cornflakes in a Ziploc bag, seal and then crush with a rolling pin.Īdd half the cinnamon and all of the sugar to the cornflakes and mix well. ![]() You will want to pull the ice cream and cool whip out of the freezer to allow time to soften. We love recipes that have a short ingredient list, and this one hits the mark. Debbie, her niece Samantha and friend Dave may or may not have eaten the whole pan in one day, but there is no judgement here! This is one of her go to dessert recipes as Deb is asked to bring this dessert to almost every get together, and now we know why. Our friend, Debbie Smeath, dropped in to show us how to make her fried ice cream. Did someone say fried ice cream? We say yes please! Such an easy dessert to prepare, yet it is so creamy and crunchy at the same time – simply satisfying.
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