As long as I can remember, this dessert has been an all-time favorite for me. Mom would make it for special occasions when I was a kid—family gatherings, bridge club, neighborhood club…. yes, back in those days we had rural neighborhood clubs where all the neighbor ladies would get together, dress up a bit, chit chat about the community happenings and enjoy some fancy luncheon foods. Well, this was definitely on the top 10 list for many of the ladies.
Our family loves it, too. I mean……………….the butter, brown sugar, coconut, then this crunch…..not to mention your favorite brand of ice cream!!!
I really should double the recipe as it goes in such a hurry. I even like to make just the “crunch” part, stick it in the freezer and use for a topping. It just may become a favorite in your family, as well. If I was a better….I’d bet on it. 🙂
One thing I especially love about this recipe is that if I’m having company, I can make it ahead of time and it’s taken care of. Nothing extra to do, unless you want to pour a little chocolate syrup on top. 🙂 That’s just lovely.
It’s so easy to make:
First thing to do is to take the ice cream out of the freezer because it needs to soften. (And if you’re in a big toot like I am half the time, I let the microwave help me out.) In purchasing the ice cream, make sure it comes in the typical block, not a cylinder carton.
As you can see, I’m using a Tupperware 9×13 container with a lid, so it stores in the freezer easily and for a longer length of time. I LOVE Tupperware! It comes in every shape and size, plus it has a lifetime guarantee! The lids always fit!
Helping number 1
Helping #2 (Shhhh!) Snicker…………..
I paired this wonderful recipe with
A HALLMARK MOVIE! GIRL’S NIGHT IN! 🙂
Tribute to Mom ….AKA “G Bet”, short for Grandma Betty—–“Thanks Mom for yet another marvelous recipe from your stash. Wish you were here with us for our girls’ night in movie spectaculare.”
- 4 C semi-crushed Rice Chex
- ⅔ C butter
- 1 C coconut
- ½ C slivered almonds
- ½ C brown sugar
- ½ gal Butter Pecan, Butter Brickle or just plain Vanilla ice cream
- Set out the ice cream. Make certain to purchase the ice cream in a block. In large heavy saucepan over medium heat, brown coconut, nuts, brown sugar and butter. Take off burner and stir in the cereal. Once the ice cream is fairly softened, slice the block in half, horizontally, with a butcher knife.
- Place ½ of the cereal mixture in a 9x13 container. I love to use my Tupperware.
- Place the 2 parts of the ice cream on top and gently smooth altogether, as though you were frosting. I use the back of a soup spoon, gently pushing out from the middle.
- Sprinkle the remaining mixture on top and place in freezer.