Ice Cream Treasures

Use any combination of cereals you like. This frozen dessert would also be delicious with chocolate ice cream and chopped walnuts instead of almonds.

• 1 1/2 cups (6 ounces) chocolate-covered English toffee candy bars (such as Heath), crushed
• 8 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened $
• 4 cups crispy rice cereal squares, crushed (such as Rice Chex)
• 2 cups whole-grain toasted oat cereal (such as Cheerios)
• 2/3 cup packed dark brown sugar $
• 1/3 cup slivered almonds, toasted
• 1/3 cup flaked sweetened coconut, toasted
• 2 tablespoons butter, melted

Preparation

1. Stir crushed candy into ice cream. Cover and freeze until ready to use.
2. Combine cereals, brown sugar, and remaining ingredients in a large bowl, stirring until well blended. Press half of cereal mixture in bottom of a 13 x 9-inch baking pan.
3. Let ice cream stand at room temperature 20 minutes or until softened. Spread softened ice cream mixture over cereal mixture; top evenly with remaining cereal mixture. Cover and freeze 8 hours or overnight.