Need the perfect make ahead dessert for your Taco Tuesday? It’s super casual, only taking three days to create. Really, though it’s quite simple. It’s just the freezing that keeps you wondering when you’ll get to finally try the finished product. Start a day or two in advance by making David Lebovitz’s gorgeous cinnamon ice cream. Obviously you could store buy cinnamon or classic vanilla, but just make the damn ice cream. You’re in quarantine, what else are you doing? Not going to Mexico…
I mean, just look at this.
Fried Ice Cream Pie
- 5 c. crushed corn flakes
- 8 T. butter
- 6 T. sugar
- 1/2 tsp. salt
- 1/2 c. chopped cashews
- 1 quart of cinnamon (or vanilla) ice cream
- 4 oz. Cool Whip
- 1 tsp. ground cinnamon
- More Cool Whip & maraschino cherries for garnish
- Hot fudge if you’re spicy
- Make the crust and crunchy topping by combining in a large bowl- cornflakes, cashews, sugar, and salt. Combine well.
- Over medium heat melt about half of the butter. Add in half of the cornflake mixture until toasty and mixture starts to adhere to itself, clumping a bit.
- Repeat with other half of butter and mixture.
- Set all cornflake mixture aside and allow to cool to room temperature before using. Can easily be made a day in advance and stored in an air tight container.
- Have your ice cream ready to go. If you made it yourself, it’s already soft and fine to use from the freezer. If you bought it (weak) allow to soften for a few minutes on the counter until it is spreadable.
- Mix together Cool Whip and cinnamon. Set aside.
- To assemble the pie: spread half of cornflake mixture on the bottom of a pie plate.
- Gently add ice cream in scoop sized portions on top of cornflakes. Carefully spread into one cohesive layer.
- Spread cinnamon Cool Whip on top of ice cream.
- Coat Cool Whip with other half of cornflake mixture, gently pressing it into the pie so that it sticks.
- Freeze overnight.
- Serve with hot fudge, a wee bit more Cool Whip, and a maraschino cherry.