Strawberry Ripple Freeze - cooking recipe

Ingredients

1 c. cornflake crumbs or 4 c. cornflakes, finely crushed
1/2 c. soft butter or margarine
2 Tbsp. sugar
1 1/2 pt. vanilla ice cream
3 Tbsp. frozen strawberry-lemon punch concentrate, thawed

Preparation

Combine crumbs, butter and sugar and mix well.
Press mixture over bottom and sides of a 1-quart refrigerator tray; chill.
Stir ice cream just to soften.
With spoon, quickly zigzag concentrate through ice cream until marbled.
Turn into crust and freeze until firm.
Cut in bars or wedges.