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Ingredients

1 ½ cups crisp rice cereal ¼ cup brown sugar 1 cup sweetened flake coconut ½ cup chopped mixed nuts ¼ cup margarine, melted 1 block vanilla ice cream 1 (16 ounce) package frozen sliced strawberries, thawed

Nutrition Info

302.5 calories carbohydrate: 33 g cholesterol: 38.7 mg fat: 18.1 g fiber: 1.8 g protein: 4.5 g saturatedFat: 8.7 g servingSize: - sodium: 198 mg sugar: 26 g transFat: : - unsaturatedFat: : -

Grease a 9x13 inch baking dish.
In a medium bowl, stir together the crisp rice cereal, brown sugar, flake coconut, mixed nuts, and melted margarine. Place half of the crisp rice mixture in the bottom of the prepared baking dish.
Cut the block of ice cream into 3/4 inch slices and arrange in baking dish, covering all of the crisp rice mixture. Sprinkle remaining crisp rice mixture over the top of the ice cream and gently press. Place baking dish in the freezer 15 minutes, or until set. Keep frozen until ready to serve. (Bars can be kept covered, in the freezer for 2 weeks.) Cut into squares and serve with thawed strawberries.

12 ice cream squares

A fun and simple treat to put together on a hot summer day! No baking involved for this kid-friendly preparation of crispy ice cream bars.