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Add a photoServings: 8
Ingredients
- 3 1/2 c. Rice Chex, crushed (measure after crushing)
- 1 c. coconut
- 1/4 c. slivered almonds or possibly minced nuts
- 1 c. brown sugar
- 1/2 c. butter
- 1/2 gallon butter pecan ice cream, softened
Directions
- Mix Rice Chex, coconut and nuts. Put butter and sugar in saucepan. Bring to a good boil. Pour over Rice Chex mix. Mix well. Put half on bottom of 8x12 inch pan. Spread ice cream over. Put rest of mix on top. Freeze.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 8 servings | |
| Calories 278 | |
| Calories from Fat 123 | 44% |
| Total Fat 14.11g | 18% |
| Saturated Fat 8.92g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 195mg | 8% |
| Potassium 88mg | 3% |
| Total Carbs 38.16g | 10% |
| Dietary Fiber 0.8g | 3% |
| Sugars 27.94g | 19% |
| Protein 1.38g | 2% |
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