Cherry-Rose Ice Cream

1. 1

   Cook 1/2 cup water and sugar in 4-qt.

2. 2

   saucepan on medium-high heat 1 to 2 min.

3. 3

   or until sugar is completely dissolved, stirring occasionally with wooden spoon.

4. 4

   Bring to boil; cook 7 min.

5. 5

   or until slightly thickened.

6. 6

   (Do not stir.)

7. 7

   Stir in nuts; cook 6 to 9 min.

8. 8

   or until nuts are evenly coated with glaze, stirring constantly.

9. 9

   (Glaze will appear dry.)

10. 10

    Cook and stir 1 to 3 min.

11. 11

    or until glaze melts and caramelizes.

12. 12

    Remove from heat; immediately stir in 1 Tbsp.

13. 13

    drink mix.

14. 14

    Spread onto foil-covered baking sheet; cool.

15. 15

    Break into clusters.

16. 16

    Reserve 1/3 cup nut clusters for garnish.

17. 17

    Meanwhile, bring remaining water to boil.

18. 18

    Pour over petals in small bowl; let stand 10 min.

19. 19

    Stir in remaining drink mix.

20. 20

    Stir undrained petals and remaining nut clusters into ice cream in large bowl until well blended.

21. 21

    Spoon into 9x5-inch loaf pan.

22. 22

    Freeze 2 hours.

23. 23

    Unmold dessert just before serving.

24. 24

    Serve topped with COOL WHIP and reserved nut clusters.

* Per serving · 4 servings · Values may vary.