Ingredients
The following ingredients have 12 Servings
- 2 cups cornflake crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
- 1 teaspoon ground cinnamon
- 2 (1.5 quart) containers butter pecan ice cream, softened, divided
- Caramel or chocolate sauce
- Whipped cream
- Maraschino cherries
Instruction
- In a small bowl, combine the Cornflake crumbs, sugar, melted butter and cinnamon. Press half of the crumb mixture into a lightly greased 9-inch springform pan.
- Spoon half of the softened ice cream over crust and level the top. Sprinkle with the remaining crumb mixture. Cover and freeze for 1-2 hours or until firm.
- Top with remaining carton of ice cream. Cover and freeze for at least 6 hours or overnight.
- Let cake stand at room temperature for 5 minutes before remove the sides of the pan. Serve with caramel or chocolate sauce, whipped cream and maraschino cherries, if desired.
