50+ Lifestyles

Fried Ice Cream Bars

• 1/2 c butter
• 2 c crushed cornflakes
• 1 1/2 tsp ground cinnamon
• 3 Tbsp sugar
• 1 3/4 c heavy whipping cream
• 1/4 c evaporated milk
• 14 oz sweetened condensed milk
• 2 tsp vanilla extract
• whip cream
• Maraschino cherries

Directions:

1. In a skillet, melt butter over medium heat. Add cornflakes and cinnamon, cook until golden brown.
2. Remove from heat; stir in sugar. Cool completely.
3. In a large bowl, beat cream, evaporated milk until mixture begins to thicken. Gradually beat in condensed milk and vanilla until thick.
4. Sprinkle half the cornflakes onto the bottom of a greased 9-inch square pan. Pour filling over crust; sprinkle with remaining cornflakes.
5. Cover and freeze overnight.
6. Cut the bars. Serve with whip cream and a cherry.

Ice Cream Sandwich Cake

• 10 ice cream sandwiches
• 12 oz caramel ice cream topping
• 12 oz whipped topping, thawed
• 1/4 c chocolate syrup
• 1 candy bar, your favorite
• Maraschino cherries

Directions:

1. Place ice cream sandwiches in a single layer in a 13 × 9 dish. Cut sandwiches to fill the bottom layer as needed.
2. Spread caramel and whipped topping across the layer.
3. Drizzle with chocolate syrup.
4. Sprinkle with chopped candy bar.
5. Cover and freeze for at least 45 minutes.
6. Add a cherry to the top of each piece.

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