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Crunchy Ice Cream Bars

Crunchy Ice Cream Bars recipe
photo by:kraft
15 min
4 hr 50 min
16 servings, 1 bar each
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What You Need

 vanilla wafers, finely crushed (about 1-1/2 cups)
cup  finely chopped toasted PLANTERS Pecans
cup  BAKER'S ANGEL FLAKE Coconut, toasted
cup  (1/2 stick) margarine or butter, melted
pt.  (2 cups) each: vanilla and chocolate ice cream, softened, divided

Make It

MIX wafers, pecans, coconut and margarine until well blended. Press 1 cup of the wafer mixture firmly onto bottom of 9-inch square pan.

SPOON vanilla ice cream over crust; carefully spread to form even layer. Freeze 25 min. or until firm. Sprinkle with 1/4 cup of the remaining wafer mixture; cover with the chocolate ice cream. Sprinkle with the remaining wafer mixture.

FREEZE 4 hours or until firm. Let stand 10 min. at room temperature to soften slightly. Cut into 16 bars to serve. Store leftover bars in airtight container in freezer.

Kraft Kitchens Tips

Size Wise
Cool off after an outdoor activity this summer with a serving of this ice cream treat!
Make it Easy
Use a knife dipped in warm water to easily cut through these tasty ice-cream bars.
Substitute dulce de leche ice cream for the chocolate ice cream.
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