Ice Cream with Toasted Coconut Topping (Rachael Ray) |
|
 |
Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
|
Ingredients:
1 cup shredded coconut |
1 (2 ounce package) peanut topping, found on baking aisle |
1 cup frosted corn flakes |
1 pint vanilla or coconut ice cream |
Directions:
1. Lightly toast coconut in a moderate oven (300 degrees F) or toaster oven in a pie tin until golden, 5 to 8 minutes. Combine toasted coconut with nuts in a bowl. Place frosted corn flakes in a plastic food storage bag and crush into small bits. Add corn flakes to coconut and nuts. Scoop ice cream into dessert dishes and sprinkle liberally with topping.
|
|