“This is a quick, easy and fabulous dessert for any occasion. You won't be disappointed.” - by COOK-E
Ingredients
Adjust Servings
Original recipe yields 1 - 9x13 inch pan
Directions
- In a large saucepan over medium heat, combine butter and sugar. Stir in rice cereal, 1 cup at a time; remove from heat.
- Press 1/2 of crispy mixture in the bottom of a 9x13 inch pan. Slice off sections of ice cream, and spread entire half gallon in an even layer over crispy mixture. Top with remaining crispy mixture. Drizzle caramel topping over dessert. Freeze for at least 1 hour.
Nutrition
Amount Per Serving (12 total)
- Calories
- 445 cal
- 22%
- Fat
- 17.5 g
- 27%
- Carbs
- 73.2 g
- 24%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"This was really good i thought. i changed a couple of things just b/c i didn't have all the ingredients on hand. i used frosted flakes instead of rice crispies and i also only had 1/2 the amount of ..." See morecaramel needed, so i drizzled the other half w/ melted peanut butter. it was very delicious, although it was definitely super sweet. i'm glad i used vanilla ice cream instead of praline, cuz then it really woulda been too much. good for kids and informal desserts...i don't think i'd serve this after a nice dinner. great recipe! thanks for sharing it!"
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