CEREAL & MILK ICE CREAM SANDWICHES
Go ahead and buy those sweet cereals you normally stay away from. This is dessert! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a shallow bowl, combine cereals. Spread ice cream onto the bottom half of each Rice Krispies treat. Drizzle with ice cream topping. Replace top half of Rice Krispies treat. Rolls sides in cereal mixture. Place on a baking sheet; freeze for at least 1 hour.
Nutrition Facts : Calories 381 calories, Fat 9g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 427mg sodium, Carbohydrate 70g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.
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- If using sheet gelatin, soak it in a small bowl of cold water until it has become soft, about 2 minutes. If the gelatin still has hard bits to it, it needs to bloom longer. If it is so soft it is falling apart, it is overbloomed; discard the gelatin and start over. Gently squeeze the bloomed gelatin to remove any excess water before using. If using powdered gelatin, sprinkle it evenly over a scant 2 tablespoons cold water in a cup. If you pour the powdered gelatin into a pile on top of the water, the granules in the center will remain hard and will not bloom. If you use too much water to bloom the gelatin, it will dilute the flavor of the recipe and its consistency will be looser than intended. Allow the granules to soften entirely in the cold water for 3 to 5 minutes.
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- Preheat oven to 300°F/150°C. Spread the 2 ½ cups of cornflakes on a baking tray and toast it in the preheated oven for about 10 - 15 minutes. The cornflakes should become slightly darker in color.
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