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Mexican "Fried" Ice Cream Recipe

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This recipe for Mexican "Fried" Ice Cream is from The Olson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups corn flakes
1 1/2 cups sugar
1 1/2 sticks butter
1 (1.75 qt) container vanilla ice cream
1 (8 oz) container cool whip
1 tsp ground cinnamon
1/2 cup honey
Chocolate syrup
Caramel sauce
Whipped cream
Cherries
Directions:
Directions:
Remove ice cream from reeder and let sit at room temp for 30 minutes or so to soften. Melt butter in medium skillet, over medium heat. Add the corn flakes and sugar. Stir to combine. As stirring, use spoon to crush up corn flakes a little. Fry mixture for 5 minutes or so, stirring constantly, until cereal is golden brown. *Becareful not to burn. It takes less than 5 minutes *
Take 9x13 baking dish and spread 1/2 of corn flake mixture into bottom of the dish. Pat mixture down a little, then drizzle with 1/2 honey.
In large bowl, add softened ice cream and Cool Whip. Sprinkle with cinnamon. Using a spatula, stir and mix well to combine. Spread ice cream mixture over top o the corn flake mixture.
Spread remaining corn flake mixture evenly over ice cream. Drizzle remaining honey over the top. Cover pan and place in freezer. Freeze ice cream for at least 5 hours or overnight.
Cut into squares and serve with drizzles of caramel sauce, add some whipped cream, drizzle of chocolate syrup and top with cherry. Enjoy!

 

 

 

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