I know you usually eat ice cream desserts in the summer when it is hot, but we have been having a warmer than usual winter. So when I saw this recipe for Butter Brickle Dessert, it sounded perfect for a gathering.
The farkle group was meeting at Friend Fran's house the day we were having our taxes done. I knew we would be busy with that all morning. I thought it would be a good idea to make something the day before, but I wanted it to taste "fresh". This needed to freeze til firm which meant it would be perfect made the day before.
BUTTER BRICKLE CRUNCH
1/2 cup butter or margarine, softened
1 cup packed light brown sugar
2-1/2 cups crushed rice Chex cereal
1 cup flaked coconut
1 cup chopped cashews or walnuts (I used walnuts)
1/2 gallon butter brickle ice cream, softened
Combine the butter, brown sugar, cereal, coconut, and nuts in a medium bowl; mix well.
Pat half (or as much as you need) to cover the bottom of the 9 x 13 - inch dish.
Spread the ice cream over the prepared layer.
Top with the remaining coconut mixture.
Freeze until firm.
When ready to serve, remove from freezer for about 20 minutes before trying to cut. Cut into squares to serve.
The farkle group was meeting at Friend Fran's house the day we were having our taxes done. I knew we would be busy with that all morning. I thought it would be a good idea to make something the day before, but I wanted it to taste "fresh". This needed to freeze til firm which meant it would be perfect made the day before.
BUTTER BRICKLE CRUNCH
1/2 cup butter or margarine, softened
1 cup packed light brown sugar
2-1/2 cups crushed rice Chex cereal
1 cup flaked coconut
1 cup chopped cashews or walnuts (I used walnuts)
1/2 gallon butter brickle ice cream, softened
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