These bars are patterned after the longtime-favorite, three-layer neapolitan ice cream. You can vary the ice cream flavors, nuts, and toppings as you like.

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Ingredients

  • 4 cups chocolate-flavor crisp rice cereal

  • 1 ¼ 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)

  • ½ cup miniature semisweet chocolate pieces or 1/3 cup chocolate-flavor syrup or strawberry-flavor ice cream topping (optional)

Directions

  • 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.

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  • 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.

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  • 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.*

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  • 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.

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*

If you prefer, store, covered, in the freezer for up to 1 month.

Nutrition Facts

71 calories, 3 g fat (2 g saturated fat, 0 g polyunsaturated fat, 1 g monounsaturated fat), 7 mg cholesterol, 36 mg sodium, 9 g carbohydrates, 1 g fiber, 6 g sugar, 1 g protein.

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