Mexican Fried Ice Cream

By Ssherahh

This "fried" ice cream pie isn't fried at all. The ingredients blend together perfectly to make it taste exactly like fried ice cream you get in a Mexican restaurant.
Serves: 8 slices Or a lasagna dish which can be good small slices for 12..

Ingredients

• Use paddle attachment on my Kitchen Aid Mixer set on the lowest setting to fold it.
• Ingredients
• 1/2 container of 1.5 quart vanilla ice cream (can substitute reduced calorie or frozen yogurt)
• 4 oz. Cool Whip® (can substitute low fat or fat free)
• 1/2 teaspoon ground cinnamon
• 2 1/2 cups crushed corn flakes
• 4 Tablespoons butter
• 3 Tablespoons granulated sugar
• 1/4 teaspoon salt
• 1/4 cup chopped cashews (or almonds)
• 8 /12 maraschino cherries, for garnish
• chocolate syrup, for garnish
• Redi-Whip, for garnish (or can substitute cool whip)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

In a small skillet, melt the butter over medium heat. Add in the crushed cornflakes, cashews, sugar and salt. Mix well to combine. Cool to room tempurature.

Allow ice cream to soften. When soft enough, fold in Cool Whip and cinnamon.

In a deep dish 9" pie plate, pour half the crumb mixture on the bottom. Pat to an even layer. Spread the ice cream mixture over the crumbs. Top the ice cream mixture with the remaining crumbs.

Cover pie with plastic wrap and place pie in freezer until frozen. (overnight is best)

Before serving, cut pie into 8 slices. Garnish each slice with Redi-Whip and a maraschino cherry.

Drizzle with chocolate syrup. Serve.