Ingredients
1 1/2
quarts (6 cups) vanilla ice cream
4
cups Honey Nut Chex™ cereal
1
tube (4.25 oz) Betty Crocker™ white decorator icing
12
pieces candy corn
24
brown, green and blue candy-coated chocolate candies
1
cup thin pretzel sticks (2 1/4 inch), broken in half
12
sugar-style ice cream cones
Preparation
Line cookie sheet with waxed paper. Using ice cream scoop or 1/2-cup measuring cup, scoop 12 mounds of ice cream onto cookie sheet. Quickly shape into balls. Freeze 30 minutes or until firm.
Place cereal in resealable food-storage plastic bag; seal bag and coarsely crush with rolling pin or flat side of meat mallet. Remove ice cream balls from freezer; roll in crushed cereal until well coated. Return to cookie sheet. Freeze 1 hour or until firm.
Just before serving and using icing to secure candies, decorate each ice cream ball with 1 piece candy corn for nose, 2 chocolate candies for eyes and 8 to 10 pretzel pieces for hair. Top each ice cream ball with ice cream cone hat.
