Monday, June 23, 2008
This dessert can be made 1 day ahead; keep, covered, in freezer. I use Cottees' Hot Caramel Fudge. Recipe serves 4.
1 1/2 cups Corn Flakes
1 quart (litre) vanilla ice cream
1/3 cup coconut
2 medium bananas, thinly sliced
2 tablespoons caramel fudge sauce
1. Lightly crush Corn Flakes in plastic bag with rolling pin. Combine crushed Corn Flakes, softened ice cream, coconut and bananas in large bowl.
2. Gently swirl fudge sauce through ice cream mixture. Spoon mixture into 4 dishes (1 cup capacity), freeze until firm.
Decorate with whipped cream, extra banana and toasted coconut, if desired.