Serves: 6
Total Calories: 412
1. Using 1/2 cup, shape ice cream into balls. Place in shallow pan. Wrap and freeze until firm.
2. Melt chocolate morsels with margarine and corn syrup in 2-quart saucepan over very low heat, stirring constantly or in top section of double boiler over hot, but not boiling water, stirring constantly. Add marshmallows, stirring until almost melted. Remove from heat. Add KELLOGG'S CORN FLAKES cereal and coconut. Mix until evenly coated.
3. With back of spoon, press mixture in bottom and around sides of six 2 1/2-inch muffin-pan cups coated with cooking spray, to form baskets. Refrigerate at least 1 hour.
4. Wrap hot, wet towel around outside of muffin-pan cups for a few seconds. Then with small spatula, carefully loosen chocolate baskets. Let stand at room temperature about 25 minutes. Place each chocolate basket on dessert plate, fill with ice cream ball and top with caramel sauce. Serve immediately.
This Chocolate Basket Sundaes recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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