Ingredients
2
tablespoons butter
1/2
cup sliced almonds
1
cup crushed Cinnamon Toast Crunch™ cereal (about 2 cups before crushing)
1/2
cup shredded coconut
1/2
cup packed brown sugar
1
carton (1.5 qt) vanilla ice cream
1
teaspoon ground cinnamon
Preparation
Heat oven to 375°F.
In 10-inch skillet, melt butter over medium heat. Add almonds; cook and stir 3 minutes. Stir in crushed cereal, coconut and brown sugar. Press in bottom of ungreased 13x9-inch (3-quart) baking dish. Bake 5 minutes. Place in freezer 30 minutes.
Meanwhile, remove ice cream from freezer to soften. In large bowl, mix ice cream and cinnamon. Spread over top of cooled crust. Cover and freeze 8 hours before serving. Cut into 5 rows by 3 rows.
