Recipe
Dessert
Vanilla Almond Crunch
Primary Media
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 4 oz. slivered almonds | ||
| ¼ c. butter, melted | ||
| 1 c. crushed Rice Chex cereal | ||
| ½ c. brown sugar | ||
| ½ c. coconut | ||
| ⅛ tsp. salt | ||
| ½ gal. vanilla ice cream, softened |
Directions
- Toast almonds in melted butter. Reserve half the toasted almonds and set aside.
- Combine cereal crumbs, brown sugar, coconut and salt with remaining half of almonds/butter mixture. Place in greased 9-by-13-inch pan.
- Bake at 375 degrees for 5 minutes. Cool.
- Spread ice cream over cooled crust. Top with remaining reserved almonds. Freeze until serving time.