Marilee gave me a the "Favorite Family Recipes" cookbook for my birthday and I love it! (you can find their blog here) This recipe is from that book and Mike has repeatedly requested this. I am making this for Carter's ice cream social before he leaves so depending on when you see this, you may or may not have tried this already. Enjoy!
1 C. Butter
1 C. Brown Sugar
3 C. crispy rice cereal
1 C. sweetened, flaked coconut
1/2 C. chopped pecans or walnuts (optional)
1/2 gallon vanilla ice cream (recommended: use the square boxes so you can just open up and slice)
In a saucepan over medium heat, melt butter. Add brown sugar and mix until dissolved. In a large bowl, combine cereal, coconut, and nuts. Pour melted butter and brown sugar over cereal mixture and stir until coated. Press half of cereal mix into the bottom of a 9x13 pan. Cut ice cream in 1-inch slices and spread evenly over mixture in pan. Spread remaining cereal mixture evenly over ice cream. Place in freezer for at least one hour. Cut into squares and serve with raspberry sauce, hot fudge, caramel, strawberries or any other topping you like.
Raspberry Sauce
2 T. cornstarch
3/4 C. water
1 pt fresh or frozen raspberries
1/3 C. sugar
1/3 C. orange juice
In a small bowl, whisk water and cornstarch until blended. In a medium saucepan, combine raspberries, sugar, and orange juice. Slowly add cornstarch mixture. Bring to a boil. Reduce heat and simmer for 3-5 minutes, stirring constantly, until thickened.
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