"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Rice Krispie Ice Cream Dessert, by Maralyn Sherwood, is from Suwanee Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cups Rice Krispies (crushed) 1 1/2 cup brown sugar 1 1/2 cup coconut 1 cup chopped nuts ( walnuts or pecans are good) 1/2 cup melted margarine or butter 1/2 gallon vanilla ice cream
Crush Rice Krispies with a potato masher or your hands until broken up but not into a powder. Mix rice Krispies, sugar, coconut and chopped nuts. Pour margarine over mixture. Mix in well. Pat 1/2 of this mix in bottom of a 9 x 13 pan. Spread softened ice cream over this. Sprinkle and pat into ice cream, the remaining topping.
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