MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Blue Bunny Coconut Toffee Ice Cream Freeze
Categories: I scream, Fruits, Desserts, Chocolate
     Yield: 6 Servings

     1 c  Flaked coconut
     2 c  Buttery round cracker
          - crumbs (about 57 crackers)
   1/4 c  Butter; melted
   1/4 c  Unsweetened applesauce
     3 c  Milk
     2    (4 serving size) pkg instant
          - coconut or vanilla pudding
          - mix
     1 qt Blue Bunny No Sugar Added
          - Fat Free Caramel Toffee
          - Crunch I scream; softened
    12 oz Container frozen whipped
          - topping; thawed, divided
     1 c  Chocolate covered toffee
          - bits

 Recipe courtesy of Blue Bunny.

 Place coconut in a 13x9x2" baking pan. Bake at 350 F/175 C 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 same 13x9x2" baking pan. Bake at 350 F/175 C 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
 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.

 From: http://www.foodchannel.com

 Uncle Dirty Dave's Archives

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