No Fry Fried Ice Cream Cake with Raspberry Topping

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.

Sugar Cookie Bars

(photo courtesy of The Girl Who Ate Everything)

These are WAY better than sugar cookies!!  I'm actually not a huge fan of regular sugar cookies but these are addicting! 

Here's the link to the recipe:
http://www.the-girl-who-ate-everything.com/2010/06/sugar-cookie-bars.html

Regis Fruit Cobbler

We had this for dessert yesterday so I thought I’d share the recipe, and it was the first time I had ever made it. My mom has made this a few times for us and I always like it when she does because it smells so good. I’m not a fan of cobblers, but I love this one cuz it taste more like cake. It’s also super easy.
Regis Fruit Cobbler
1 - 20 oz. can crushed pineapple (do not drain liquid)
2 - 12 oz. bags frozen fruit (I like to get 2 different kinds of fruit.)  (We’ve always had one bag of peaches and one bag of the mix of raspberries, blueberries, and strawberries but you can have whatever you want!)
1 box yellow cake mix
1/2 cup chopped pecans
1/4 cup sugar
1 cube butter, melted
(Icecream to serve on top)

Preheat oven to 350 degrees.  In an ungreased 9x13 cake pan spread the can of pineapple with the juice.  Spread 1 of the bags of frozen fruit over the pineapple.  Sprinkle the dry yellow cake mix over the fruit.  Spread the other bag of frozen fruit over the cake mix.  Sprinkle the nuts over the fruit.  Melt the butter and add the sugar and stir until combined.  Pour butter/sugar mixture over the nuts and fruit.
Bake for about 1 hour until golden brown.  (May take a little longer to bake.)  Serve warm with ice cream on top.