ICE CREAM CRUNCH

 August is here which usually means hot temperatures. I think we had 3 days in a row of 95 or higher so that means a heat wave. We actually have a cold front coming in tonight so only 84 degrees forecasted for tomorrow along with rain.

Friend Susan served the canasta group this delicious Ice Cream Crunch for dessert back in June when it wasn't this hot, but it still tasted delicious that afternoon. She said she had made it twice before and toasting the rice krispies really made a difference. Besides being so cool and delightful it is easy to make.

ICE CREAM CRUNCH

2-1/2   cups rice krispies

1         cup flake coconut

1         cup chopped pecans

1/2      cup butter - melted (1 stick)

3/4      cup brown sugar

1/2      gallon vanilla ice cream

Preheat the oven to 300 degrees F. Combine the first five ingredients. Spread the mixture on a deep cookie sheet with sides. Bake for 20 to 25 minutes stirring occasionally.

Allow to cool.

Grease a 9 x 13 - inch pan and place about half or more of the mixture in the pan. Spread the ice cream evenly on top. (Softened but not melted.)

Spread the rest of the topping on top of the ice cream and freeze. Serves 12 to 20.