Place cereal in a food processor or blender and pulse until finely ground. Transfer to a large bowl. Remove 2 tablespoons of the crumbs and reserve for topping.
Snickerdoodle Koo-Kies® cereal creates a delicious crust in this butter pecan ice cream cake!
Servings and Ingredients
|5 c. Hy-Vee Snickerdoodle Koo-Kies® cereal
|¾ c. Hy-Vee butter, melted
|1 (1.75-qt.) container butter pecan ice cream, softened (10-15 minutes)
|1 (8-oz.) tub Hy-Vee whipped topping, thawed
|8 pecan halves, optional
|Hy-Vee caramel syrup, optional
Things To Grab
- Food processor
- Large bowl
- Large spatula
- 9-inch springform pan
- Plastic wrap
- Piping bag
- Large star tip
Add melted butter to the large bowl. Using a large spatula, mix crumbs and butter until well combined. Press onto the bottom and sides of a 9-inch springform pan. Use the bottom of a measuring cup to help compact the crust on the bottom and sides of the pan.
Smooth softened ice cream evenly in crust. Sprinkle reserved cereal crumbs on top. Cover with plastic wrap and freeze for at least 1 hour or until ready to serve.
When ready to serve, place whipped topping in a piping bag fitted with large star tip. Pipe around the edges. If desired, garnish with pecan halves by evenly placing on top of the whipped topping. Slice into wedges and drizzle with caramel sauce, if using.
Amounts Per Serving
- Total Fat: 34g
- Cholesterol: 60mg
- Sodium: 240mg
- Total Carbohydrates: 55g
- Protein: 5g