Chewin'

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July/August 2003

Ice Cream Sundae Squares

From “Freezer Desserts to Die For!” eBook

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Makes: 8” x 8” pan	1	2	3	4	5	6
Serves:	9	18	27	36	45	54
Ingredients:
Brown sugar	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Crispy rice cereal; crushed	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Chopped walnuts	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Flaked coconut	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Butter or margarine*	2 T.	4 T.	6 T.	8 T.	10 T.	12 T.
Vanilla ice cream	1 qt.	1/2 gallon	3 qt.	1 gallon	1 gallon + 1 qt.	1-1/2 gallon

*-- 8 T. butter = 1/2 C. = 1 stick

Assembly Directions:
Measure out the brown sugar, cereal, walnuts and coconut, setting them on the counter until you’re ready to use them. Melt the butter in a skillet on low heat. Add the brown sugar and stir until blended. Add the cereal. Toss to coat well. Remove skillet from the heat and add the walnuts and coconut. The mixture will be dry and crumbly. Measure out 2/3 C. of the mixture and set aside for the topping. Dump the rest of the mixture in an 8”x8” pan. Using the back of a spoon, press it down to make a crust. Scoop or slice the ice cream and put it on top of the crust, making an even layer. Sprinkle the reserved 2/3 C. of the mixture on top of the ice cream.

Freezing Directions:
Cover pan with foil, or put it in a freezer bag. Label and freeze.

Serving Directions:
Remove from the freezer and allow to thaw on the counter for 5 minutes. Cut into squares and serve. Drizzle each piece with your favorite ice cream topping, if desired. Re-cover the pan with foil and freeze any leftovers.

Comments:
My husband loves this recipe! You could use other nuts in place of the walnuts… peanuts, cashews, almonds, or pecans. A double batch can be frozen in a 9”x13” pan or two 8”x8” pans. A single batch uses half of a half gallon of ice cream. You can use more or less, based on how thick you want the dessert to be. You could also use other flavors of ice cream, but vanilla is our favorite.
 

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