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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From TOH Quick Cooking mag May/June 2004. Ingredients:
1/2 cup light corn syrup |
1/2 cup peanut butter |
3 cups crisp rice cereal |
2 1/2 cups vanilla ice cream, softened |
Directions:
1. In a large bowl, combine corn syrup and peanut butter; stir in cereal. With buttered hands, press the mixture into a greased 13 x 9 x 2 inch pan. Refrigerate for 15 minutes.
2. Cut cereal mixture into 12 rectangles; remove from the pan. Place 1/2 cup ice cream on six rectangles; top with remaining rectangles. Wrap each in plastic wrap and freeze until firm. May be frozen for up to 2 months. Cut in half before serving.
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