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Raspberry Coconut Ice Cream Dessert



Base and Filling

  • 1/2 cup (1 stick) margarine, melted
  • 3/4 cup brown sugar
  • 2 cups Rice Krispies
  • 3/4 cup coconut
  • 1 cup nuts
  • 1/2 gallon vanilla ice cream, softened


  • 1 (10 ounce) package raspberries (frozen)
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch


  1. Use a 13 x 9-inch pan.
  2. Base and Filling: Melt margarine. Mix with brown sugar, Rice Krispies, coconut and nuts.
  3. Combine and bake for 30 minutes at 350 degrees F, stirring every 10 minutes.
  4. Remove and save 1/2 mixture for topping.
  5. Press other half into 13 x 9-inch pan.
  6. Smooth softened ice cream onto hot mixture. This will not spread, so drop evenly, smooth over top with back of spoon.
  7. Sprinkle remaining mixture over top and freeze 8 to 10 hours.
  8. Serve with warm topping.
  9. Topping: Mix sugar and cornstarch together.
  10. Add berries and cook until thick.

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