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