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Crunchy Ice Cream Treats

southern.chef's picture
Ingredients
  Corn cereal 2 1⁄4 Cup (36 tbs), crushed
  Butter/Margarine 1 Tablespoon
  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)
Directions

Place crushed cereal in an 8-inch square pan, bake at 325° 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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Servings: 
10

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