Crunchy Ice Cream Dessert

1. 1

   Slowly brown slivered almonds in 2 tablespoons oleo; drain on paper toweling and salt.

2. 2

   Melt 1/2 cup oleo and add brown sugar while on stove.

3. 3

   Remove from heat and add coconut, Rice Chex and almonds.

4. 4

   Put 1/2 mixture into bottom of 9 x 13-inch pan.

5. 5

   Slice ice cream and place over mixture.

6. 6

   Put other 1/2 of mixture on top of ice cream.

7. 7

   Cover tightly and freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.