Rice Chex Dessert - cooking recipe
Ingredients
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1/4 c. margarine
1/2 c. chopped pecans
1 c. brown sugar
1 c. Angel Flake coconut
2 1/4 c. crushed Rice Chex
Preparation
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Melt oleo; add nuts and toast until brown.
Add brown sugar, coconut and Rice Chex to first mixture.
In 9 x 13 x 2-inch pan, put 1/2 of crumb mixture.
Cover with 1/2 gallon of softened ice cream (vanilla).
Put remaining crumbs on top.
Press down. Freeze.
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