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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Our home economists created this ice cream cake to mimic the fabulous flavor of a popular dessert in many Mexican restaurants. It's a no-fuss treat that feeds a crowd. Plus, it's conveniently made ahead. Ingredients:
1 cup cornflake crumbs |
1/3 cup sugar |
1/3 cup butter, melted |
3/4 teaspoon ground cinnamon |
1/2 gallon butter pecan ice cream, softened |
4 tablespoons honey, divided |
Directions:
1. In a small bowl, combine the cornflake crumbs, sugar, butter and cinnamon; set aside 1/2 cup. Press remaining crumb mixture into a greased 9-in. springform pan. Spoon half of the ice cream over crust. Sprinkle with reserved crumb mixture; drizzle with 2 tablespoons honey. Cover and freeze for 2 hours.
2. Top with remaining ice cream. Cover and freeze for 8 hours or overnight.
3. Remove from the freezer 5 minutes before serving. Remove sides of pan; drizzle with remaining honey. Yield: 12-16 servings.
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