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Coconut Toffee Freeze




Source of Recipe


Blue Bunny Ice Cream Recipe Book


List of Ingredients




1 cup flaked coconut

2 cups reduced-fat buttery round cracker crumbs (about 57 crackers)

1/4 cup butter, melted

1/4 cup unsweetened applesauce

3 cups low-fat milk

2 packages (4-serving size) instant coconut or vanilla pudding mix

1 quart Blue Bunny Fat Free No Sugar Added Caramel Toffee Crunch Ice Cream, softened

1 container (12 oz.) frozen lite whipped topping, thawed, divided

1/4 cup chocolate covered toffee bits

Recipe



Place the coconut in a 13 x 9 x 2-inch baking pan. Bake at 350 degrees F. for 10-12 minutes or until golden; stirring often. Transfer to a medium bowl. Add cracker crumbs, butter and applesauce to coconut; mix well. Press into previously used baking pan. Bake mixture at 350 degrees F for 11-13 minutes or until edges begin to brown. Cool.
In a large bowl, whisk together milk and pudding mix for 2 minutes. Add ice cream and half of the whipped topping. Whisk, breaking up the ice cream, until blended. Pour into crust. Freeze at least 2 hours. Spread with remaining whipped topping and sprinkle with toffee bits.
Remove from freezer 10 minutes before serving. Cut into rectangles to serve. Freeze any leftovers.
Makes 15 servings.