Ingredients
Bottom
6 tbsp melted butter
1 cup crushed peanuts
2 cups Rice Krispies
1 cup toasted coconut
Topping
2 liter softened vanilla ice cream
3/4 melted chocolate chips
1 tin Carnation milk
1 bagwhitemini marshmallows
Melt butter. In a large bowl add butter, crushed peanuts, rice krispies and toasted coconut. Place half of the mixture in a 9x13 baking pan. Freeze. Take cake out of the freezer. Place softened Vanilla Ice Cream on top. Freeze. Melt chocolate chips in a medium size pot, add carnation milk and melt for about 4 minutes. Add marshmallows and melt. Let cool. You can do this step a few hours even before making cake. Take out the cake from the freezer and place this mixture over the ice cream. Sprinkle with the remaining of the coconut topping. Freeze. Serve Frozen.
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