My aunt always made this in the summer when we were younger. It's great for a night you are grilling burgers and having friends over.
1 stick of butter
1 c. brown sugar
2 c. flaked coconut
2 1/2 c. rice chex, finely crushed
1/2 gallon of vanilla ice cream, softened
Melt butter in sauce pan. Add brown sugar until melted Add coconut and crushed rice chex. Pour half the mixture into 8x8 dish. Spread ice cream over crumbs. Top with remaining crumbs and cover. Freeze 24 hours before serving. Cut into squares to serve.
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