Prep Time 4 hours 30 minutes
Total Time 4 hours 30 minutes
Servings 12
Calories 300 kcal
Ingredients:
- 1 1.75 quart container vanilla ice cream
- 3 cups crushed corn flakes measure it AFTER they are crushed
- 1/2 cup sugar
- 1 tsp ground cinnamon
- 1/2 cup salted butter (1 stick)
- 1 8 oz container whipped topping (COOL WHIP) thawed
- 1 tsp vanilla extract
Instructions:
-
Take the ice cream out of your freezer and let it sit on counter for about 30 minutes (until softened.)
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Crush and measure out your corn flakes.
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Add sugar and cinnamon to crushed corn flakes and stir or shake it up in a ziploc bag until thoroughly coated.
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In a large skillet, melt butter over medium-low heat.
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Once melted add the corn flake mixture.
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Stir constantly for about 4-5 minutes until lightly golden brown.
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Do not walk away and do not turn up the heat.
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You don’t want the sugar to burn.
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Take off heat and allow to cool.
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In a large bowl, combine softened vanilla ice cream, whipped topping and vanilla extract.
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Use a large spoon and stir until thoroughly mixed.
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Spread half of the cooled corn flake mixture into the bottom of a 9 x 13 baking dish.
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Just press down with your hand until it is evenly spread out.
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Then pour ice cream mixture over corn flake mixture.
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Spread out evenly.
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Finally, top with remaining corn flake mixture.
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Cover and pop into freezer for at least 4 hours to let it all set up.
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