This is sure to be a hit at your next fiesta!
I originally found this recipe in a local newspaper years ago and have tweaked it a bit over the years to suit our tastes. It is probably my most requested recipe, so get set to share it often!!
This recipe is so easy anyone can make it! It can also be made the day before and pulled out of the freezer just before serving.
FIESTA FRIED ICE CREAM
- ½ Cup melted Butter
- 1 Cup Brown Sugar
- 1 Cup chopped Pecans
- 3 Cups Crispy Rice Cereal
- 1 Cups coconut
- ½ Gallon Vanilla Ice Cream (softened)
- Baked Cinnamon Tortilla Chips (optional ~ recipe below)
Mix all ingredients together except ice cream. Place on a large cookie sheet and bake in a 300 degree oven stirring every 10 minutes until golden brown. (Mixture will crisp up once it cools)
Place ½ of mixture in the bottom of a 13” X 9” baking pan. Top with vanilla ice cream. Sprinkle rest of mixture evenly on top. Freeze for 8 hours or over night to harden. Cut into squares and set on Baked Cinnamon Tortilla Chips if you like. Top with chocolate syrup, butterscotch topping (optional), whipped cream and cherries to serve. Enjoy!!
BAKED CINNAMON TORTILLA CHIPS
Spray each flour tortilla with a small amount of water (or butter flavored cooking spray). Sprinkle tortillas with desired amount of cinnamon sugar. Turn and do the other side also. Using a pizza cutter, cut each tortilla into 8 wedges. Arrange in a single layer on a large baking sheet. (If using cooking spray, spray tortillas again with cooking spray). Bake in a 300 degree oven (turning once) for 8 to 10 minutes or until toasted. (Bake along with the Fiesta Fried Ice Cream mixture.)
To serve with Fried Ice Cream; line bowl or small plate with cinnamon chips and place fried ice cream on top of chips.