Whenever a blogger says that something is their favorite dessert I always want to try it. Kimmy at Kimmy's Kitchen raved about this dessert and sneaking into the freezer to steal extra bites. The Rice Krispie topping is amazing and now that I seem to be a nut person I loved the pecans! Here's the scoop: vanilla ice cream sandwiched between Rice Krispies that have been toasted in butter and brown sugar, topped with Danish Dessert and fresh strawberries (Kimmy suggested raspberries).
Rice Krispies Ice Cream Dessert Source: Kimmy's Kitchen
1 cup butter, melted2 cups brown sugar
3 cups Rice Krispies
1 1/2 cups chopped pecans
2 quarts vanilla ice cream
1 package strawberry Danish Dessert
fresh strawberries or 12-16 oz. bag frozen raspberries (thawed and drained, reserve the juice)
1. Mix together the Rice Krispies and the chopped pecans in a medium sized bowl. Set aside.
2. Mix together the melted butter and the brown sugar in a medium saucepan and cook over medium heat until sugar is dissolved. Add the Rice Krispie/pecan mixture into the saucepan. Mix and cool.
3. After this has cooled, put half of the mixture in the bottom of a 9x13 pan and spread evenly. Put the vanilla ice cream on top of the Rice Krispie layer. Spread ice cream evenly. (You may want to let the vanilla ice cream sit out for about 10 minutes so it is easier to work with.) Put remainder of Rice Krispie mixture on top of ice cream. Cover well and freeze.
Make up Danish Dessert as directed on package for fruit sauce except substitute some of the water with the juice from the thawed berries. Allow the topping to cool then add the thawed raspberries and mix well. Add this topping to pieces of dessert just before serving. (Don't freeze the topping because it gels and crystallizes.)