Serves: 7
Total Calories: 320
1. Measure margarine and sugar into medium size frypan. Cook over medium heat until margarine melts, stirring constantly. Stir in coconut and KELLOGG'S CORN POPS cereal. Continue cooking, stirring constantly, about 12 minutes or until coconut is lightly browned. Remove from heat. Spread on ungreased baking sheet cool completely.
2. Break cooked mixture into small pieces. Gently fold into slightly softened ice cream freeze until firm. Serve topped with chocolate fudge sauce and maraschino cherries, if desired.
This Buttercrunch Ice Cream recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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