Combine brown sugar and butter in a large saucepan over medium heat. Cook and stir just until brown sugar has dissolved; remove from heat. Fold in corn flakes cereal and flaked coconut until evenly coated. Firmly press half of mixture into an 8-inch pie plate. Cool completely.
If you're not making this caramely-coconuty crunchy corn flake crust and topping for your vanilla ice cream pie, this is a sign that you need to.
Servings and Ingredients
|1 c. That’s Smart! brown sugar|
|½ c. That’s Smart! salted sweet cream butter|
|3 c. That’s Smart! corn flakes cereal, coarsely crushed|
|1 c. Hy-Vee unsweetened flaked coconut|
|4 c. That’s Smart! light vanilla-flavored ice cream, softened|
Things To Grab
- Large saucepan
- 8-inch pie plate
- Plastic wrap
Spread ice cream into pie plate creating a thick and even layer. Top with remaining corn flake mixture. Cover with plastic wrap and freeze 2 to 4 hours or until completely frozen.
To serve, let soften at room temperature for 10 minutes. Cut into wedges.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 40mg
- Sodium: 200mg
- Total Carbohydrates: 46g
- Protein: 3g
Hy-Vee Test Kitchen