11/3/2023 0 Comments Fried ice cream dessert 9x13 pan![]() ![]() Step 8 To serve, using the overhang of the plastic wrap, lift cake out of pan.Serve warm, or chill and reheat before serving. Remove from heat and stir in chocolate chips, until melted. ![]() ![]() Add heavy cream, cocoa powder, light corn syrup, and butter and cook, stirring until butter is melted and everything is combined, about 2 minutes. Step 7 Meanwhile, make the hot fudge sauce: Heat a large nonstick T-fal skillet over medium heat until the Thermo-Spot turns a solid red.Reserve remaining cereal mixture in an airtight container for topping the cake. Step 6 Cover top of cake pan with a piece of plastic wrap and freeze until firm, at least 5 hours and up to overnight.Step 5 Using your hands, break 1 cup of the remaining cereal mixture into finer crumbs and press into vanilla layer to create a crust.Dollop vanilla ice cream over the cereal layer and smooth the top. Dollop chocolate ice cream over the cereal layer, smooth the top, and sprinkle evenly with another 1 ¼ cups of cereal mixture. Sprinkle evenly with 1 ¼ cups of cereal mixture. Step 4 Dollop strawberry ice cream in the bottom of the prepared pan and smooth the top.Step 3 Spray the bottom and sides of a 9" cake pan with cooking spray and line with a few pieces of plastic wrap, leaving at least a few inches overhang on all sides.Scrape toasted flakes onto a rimmed baking sheet and spread into a single layer. Step 2 Add corn flakes and cook, tossing, until cereal is coated and lightly toasted and cinnamon is fragrant, about 3 minutes.Melt butter in preheated skillet and add sugars, cinnamon, and a large pinch of salt, stirring to combine. Step 1 Make the cake: Preheat a large T-fal 12" nonstick skillet over medium heat, until the Thermo-Spot turns solid. ![]()
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