Mexican Fried Cheesecake & Ice Cream

1. 1

   Layer half each of the cheesecake batter and ice cream in freezer container.

2. 2

   (Each layer should be about 1-inch thick.)

3. 3

   Repeat layers.

4. 4

   Freeze 4 to 6 hours or until firm.

5. 5

   Scoop into 12 balls (or into 2 balls for trial recipe), using #8 scoop and making sure each scoop goes through all 4 layers.

6. 6

   Roll balls in corn flake crumbs until evenly coated; place in single layer in shallow pan.

7. 7

   Freeze several hours or overnight.

8. 8

   For each serving: Heat oil in deep fryer to 350 degrees F. Add 1 ball; fry 6 to 8 sec.

9. 9

   or until coating is crisp and golden brown.

10. 10

    Drizzle small serving plate with 1-1/2 tsp.

11. 11

    each caramel topping and raspberry sauce; top with cheesecake ball.

12. 12

    Use pastry tube fitted with star tip to pipe 1/4 cup whipped topping next to ball; sprinkle with 1/4 tsp.

13. 13

    cinnamon sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.