Ice Cream Pizza
This make-ahead dessert sensation is perfect for a birthday or any summer celebration. Ask the birthday celebrant to choose his or her favorite ice cream, fruit and toppings!
- 1/2 cup light corn syrup
- 1/4 cup butter or margarine
- 1/4 cup packed brown sugar
- 6 cups crispy rice cereal
- 1 container (1/2 gallon) Neapolitan or vanilla ice cream
- 2 cups thawed, frozen whipped topping
- 1 cup sliced strawberries
- Chocolate-flavored syrup
- Colored sprinkles, decors, miniature chocolate morsels or chopped nuts (optional)
Combine corn syrup, butter and brown sugar in (4-Qt.) Casserole. Cook over medium heat; stirring occasionally until mixture begins to boil. Remove from heat. Add cereal; stir until well coated. Press mixture evenly over bottom of platter. Cool completely.
Scoop ice cream into balls using Large Scoop; arrange over cooled crust. Cover with plastic wrap; freeze 1 hour or overnight. (Recipe can be made several days in advance up to this step.)
When ready to serve, attach open star tip to Easy Accent® Decorator; fill with whipped topping. Pipe whipped topping between scoops of ice cream. Garnish with strawberry slices. Drizzle chocolate syrup over pizza; top with candy decorations or nuts, if desired. Cut into weges using Nylon Knife.
- 16 servings
Nutrients per serving:
Calories 260, Total Fat 12 g, Saturated Fat 8 g, Cholesterol 35 mg, Carbohydrate 38 g, Protein 3 g, Sodium 210 mg, Fiber 0
U.S. Diabetic exchanges per serving:
1 starch, 1 1/2 fruit, 2 fat (2 1/2 carb)
Place the Chillzanne® Platter in the freezer 4 hours or overnight prior to making this recipe. The platter has a unique food-safe gel within the bottom of the platter. Once frozen, it will keep the dessert icy cold while serving.
Blueberries, raspberries or banana slices can be substituted for the strawberries.
The Egg Slicer Plus® is great for quickly slicing strawberries or bananas.
Use the Nylon Knife when cutting on the platter so as not to scratch the surface.