INGREDIENTS
5 cups crushed Corn Flakes cereal
1 cup sugar
1/2 cup (1 stick) butter
1 (1.75 quart) container Vanilla ice cream
1 (8 ounce) container Cool Whip
3/4 teaspoon ground cinnamon
Chocolate syrup
Caramel sauce
INSTRUCTIONS
- Take the
vanilla ice cream out of your freezer and let sit at room temperature for
30 minutes or so, to soften.
- Melt butter
in a medium skillet, over medium heat. Add the crushed corn flakes and
sugar. Stir to combine. Fry mixture for 5 minutes, stirring constantly,
until cereal is golden-brown. *Be careful not to burn. It may take less
than 5 minutes*
- Take a 9×13
baking dish and spread 1/2 of the corn flakes mixture into the bottom of
pan. Set aside.
- In a large
bowl, add the softened vanilla ice cream and cool whip. Sprinkle with
cinnamon. Using a spatula, stir and mix well to combine. Spread ice cream
mixture over the top of the corn flake mixture in the bottom of the pan.
- Spread the
remaining corn flake mixture evenly over the ice cream. Cover pan, and
place in freezer. Freeze ice cream for at least 5 hours, or overnight.
- Cut into squares and serve with drizzles of chocolate syrup and caramel sauce.\
- Enjoy! ♥
- Serves 12
