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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Vanilla Ice Cream with Toasted Coconut and Nuts Recipe

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This recipe for Vanilla Ice Cream with Toasted Coconut and Nuts is from Chasdei Lev Pesach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 small containers of dessert whip
1 package instant vanilla pudding
chopped nuts
3 T. margarine
shredded coconut
3-4 T. brown sugar
Directions:
Directions:
Whip dessert whip with vanilla pudding until thick, and then freeze. In pan, mix the margarine, brown sugar, nuts and coconut. Toast in oven, occasionally mixing until toasted but not burned, approx. 10 min at 350º. Cool topping and spread over ice cream or put aside in container and sprinkle on ice cream when dishing out.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
25 min.
Personal Notes:
Personal Notes:
I use this recipe during the year but I include rice krispies.

 

 

 

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