Serves: 10
Total Calories: 265
Preheat oven to 350°F. Coat a baking sheet with nonstick cooking spray. In a large bowl, combine corn flakes, butter, sugar, and cinnamon. Mix well and spread on the baking sheet. Bake for 5 minutes or until lightly browned and crisp. It may help to stir the corn flake mixture around or turn it once while baking. Remove from oven and cool.
In a 9 x 13-inch casserole dish, spread half the corn flake mixture evenly across the bottom. Cut the ice cream into slices about 1 inch wide. Lay the slices in the pan to cover the entire pan. As the ice cream will soften a bit in the process, use a knife or spatula to smooth the pieces together. Cover the ice cream with the remaining corn flake mixture and pat it down. Cover the pan and freeze 2-3 hours until firm.
This Not-Fried Fried Ice-Cream recipe is from the Cook'n with Kathy: Desserts Cookbook. Download this Cookbook today.
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