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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 40mg
- Sodium: 200mg
- Total Carbohydrates: 46g
- Protein: 3g
Daily Values
0%
Iron 15%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 4%
Recipe Source:
Hy-Vee Test Kitchen