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From Taste Of Home

NOT FRIED Mexican Ice Cream Cake

  • 1 cup cornflake crumbs
  • 1/3 cup sugar
  • 1/3 cup butter, melted
  • 3/4 teaspoon ground cinnamon
  • 1/2 gallon butter pecan ice cream, softened, divided
  • 4 tablespoons honey, divided

  • 1. In a small bowl, combine the cornflake crumbs, sugar, butter and cinnamon; set aside 1/2 cup. Press remaining crumb mixture into a greased 9-in. springform pan. Spoon half of the ice cream over crust. Sprinkle with reserved crumb mixture; drizzle with 2 tablespoons honey. Cover and freeze for 2 hours.
  • 2. Top with remaining ice cream. Cover and freeze for 8 hours or overnight.
  • 3. Remove from the freezer 5 minutes before serving. Remove sides of pan; drizzle with remaining honey.

 

 

 

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