Raspberry Dessert
by: Shelly Reber
1/2 cup butter
1 cup brown sugar
Mix together and cook for one minute.
Stir in:
1 cup coconut and 2 cups Rice Crispies
Spread 1/2 of mixture in cake pan.
Spread on 1/2 gallon Ice Cream on top.
Sprinkle remaining crispies mix on top.
Freeze for 1 hour.
Serve with Raspberry topping.
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