- make this recipe
- user reviews ()
- 4 cups chocolate-flavor crisp rice cereal
- 1 1/4 cups chopped toasted almonds
- 2 tablespoons butter
- 2 cups tiny marshmallows
- 1 pint chocolate ice cream (2 cups)
- 1 pint vanilla ice cream (2 cups)
- 1 pint strawberry ice cream (2 cups)
- 1/2 cup miniature semisweet chocolate pieces or 1/3 cup chocolate-flavor syrup or strawberry-flavor ice cream topping (optional)
1. Line a 13x9x2-inch baking pan with foil, extending foil over short ends of pan. Butter foil; set pan aside. In a large bowl combine cereal and 3/4 cup of the almonds; set aside.
2. In a large saucepan heat butter over low heat until melted. Stir in marshmallows until completely melted. Remove from heat. Add cereal mixture to marshmallow mixture; stir gently to coat. Using a buttered spatula or waxed paper, press mixture firmly into prepared pan. Freeze for 10 minutes.
3. Let ice creams stand at room temperature for 5 minutes. Spread chocolate ice cream evenly over cereal layer in pan. Freeze about 30 minutes or until firm. Spread vanilla ice cream over chocolate ice cream layer; freeze about 30 minutes or until firm. Spread strawberry ice cream over vanilla ice cream layer. Sprinkle with remaining 1/2 cup almonds. If desired, sprinkle with chocolate pieces or drizzle with chocolate syrup. Cover and freeze about 4 hours or until firm.*
4. Using the edges of the foil, lift frozen mixture out of pan. Cut into about 1 1/2-inch squares. Let stand for 10 minutes before serving.
- If you prefer, store, covered, in the freezer for up to 1 month.
- cal. (kcal) 71,
- Fat, total (g) 3,
- chol. (mg) 7,
- sat. fat (g) 2,
- carb. (g) 9,
- Monosaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 6,
- pro. (g) 1,
- vit. A (IU) 97,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 36,
- Potassium (mg) 58,
- calcium (mg) 30,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
