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      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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