Crunchy Ice Cream Treats
|Corn cereal||2 1⁄4 Cup (36 tbs), crushed|
|Crunchy peanut butter||1⁄4 Cup (4 tbs)|
|Brown sugar||1 1⁄2 Tablespoon|
|Vanilla ice cream||1 Quart, softened|
|Fruit preserves/Hot fudge topping||1⁄4 Cup (4 tbs)|
Place crushed cereal in an 8-inch square pan, bake at 325Â° for 10 minutes or until toasted.
Place 10 (5-ounce) paper cups in a 12-cup muffin pan for easy handling.
Combine crushed cereal, butter, peanut butter, and brown sugar, press 1 tablespoon mixture into the bottom and slightly up sides of each cup.
Freeze 10 minutes.
Spoon enough ice cream into cup to cover crumbs.
Spoon a heaping teaspoon of fudge topping in each cup.
Layer remaining ice cream into cups.
Cover cups with one large piece of aluminum foil.
Insert a popsicle stick into each cup through foil.
Freeze 8 hours or until firm.
Peel off cups to serve.