Recipe from Berlin High School foods class (1998??)
1 stick of butter, melted
1 cup light brown sugar
2 1/2 cups crushed riced chexs
1 pkg (3 1/2 oz) Angel flake coconut
1/2 cup chopped nuts
2 quarts vanilla ice cream
Stir all ingredients EXCEPT ice cream together in medium sized bowl. Spread half of the mixture in a 9x13 pan. Cover with 2 quarts of softened ice cream. Spread the remaining crumbs on top and freeze. Cut into squares to serve.
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