Ice Cream Treasures

Use any combination of cereals you like. This frozen dessert would also be delicious with chocolate ice cream and chopped walnuts instead of almonds.

Yield: 16 servings (serving size: about 3/4 cup)

Ingredients

• 1 1/2  cups  (6 ounces) chocolate-covered English toffee candy bars (such as Heath), crushed
• 8  cups  vanilla reduced-fat ice cream (such as Healthy Choice), softened
• 4  cups  crispy rice cereal squares, crushed (such as Rice Chex)
• 2  cups  whole-grain toasted oat cereal (such as Cheerios)
• 2/3  cup  packed dark brown sugar
• 1/3  cup  slivered almonds, toasted
• 1/3  cup  flaked sweetened coconut, toasted
• 2  tablespoons  butter, melted

Preparation

Stir crushed candy into ice cream. Cover and freeze until ready to use.

Combine cereals, brown sugar, and remaining ingredients in a large bowl, stirring until well blended. Press half of cereal mixture in bottom of a 13 x 9-inch baking pan.

Let ice cream stand at room temperature 20 minutes or until softened. Spread softened ice cream mixture over cereal mixture; top evenly with remaining cereal mixture. Cover and freeze 8 hours or overnight.

Nutritional Information

Calories:

265 (29% from fat)

Fat:

8.4g (sat 4.1g,mono 2.7g,poly 0.7g)

Protein:

5.2g

Carbohydrate:

41.7g

Fiber:

1g

Cholesterol:

25mg

Iron:

3.6mg

Sodium:

194mg

Calcium:

156mg