"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

MEXICAN ICE CREAM SQUARES Recipe

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This recipe for MEXICAN ICE CREAM SQUARES, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, April 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups crushed cinnamon graham crackers
3 Tbsp. butter, melted
1/2 gallon vanilla ice cream

TOPPING:
3/4 cup sugar 1/2 cup water
1/4 cup dark corn syrup 2 sticks cinnamon
1/2 tsp. vanilla toasted pecans

Directions:
Directions:
Combine graham cracker crumbs and butter in 7xll” pan. Bake at 375 for 7 minutes. Cool completely. Spread softened ice cream over top. Cover and freeze overnight. Let stand at room temperature for 10 minutes before serving. Add topping.

TOPPING:
Bring all topping ingredients to a boil. Reduce heat to medium and simmer uncovered 10 minutes. Cool; remove cinnamon sticks and stir in vanilla. Serve at room temperature with toasted pecans.

 

 

 

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