Ice Cream Cake

By michaelmeiner

Ingredients

• 1 stick margarine + 1 T.
• 2 1/2 cups rice krispies®
• 1 1/4 cups coconut
• 3/4 cup brown sugar
• 1 cup chopped pecans
• 8 egg whites
• 1 cup sugar
• 2 containers Rich's Whip
• 2 Tablespoons vanilla extract
• 1 bottle Nestle's chocolate syrup

Details

Servings 1

Preparation

Step 1

Combine margarine, rice Krispies, coconut, brown sugar and pecans in a 9x13 pan with high sides. Bake at 350 for 20 minutes, checking and stirring every 5 minutes to prevent burning. Cool.

Meanwhile prepare the ice cream: Beat egg whites until foamy. Add sugar and beat until stiff. Add in whipped toppings and beat until thick. Mix egg yolks and vanilla and add to egg white mixture.

Place half of the rice Krispies mixture into bottom of pan. Add ice cream. Drizzle 1/2-3/4 bottle of chocolate syrup and marbelize with a knife. Place the other half of the rice Krispies on top. Freeze.

After frozen, store with plastic wrap and then foil. Foil alone will make it soggy.