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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