Looking for a frozen dessert? Then check out these banana ice-cream sandwiches made using Cocoa puffs® cereal – a wonderful treat.
tablespoons butter or margarine
large marshmallows (8 ounces)
cups Cocoa Puffs™ cereal
pint (2 cups) strawberry ice cream, slightly softened
medium banana, very thinly sliced
Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Spray foil with cooking spray.
Place butter in large microwavable bowl. Microwave uncovered on High about 30 seconds or until melted. Stir in marshmallows. Microwave on High 1 to 3 minutes, stirring every 30 seconds, until marshmallows are melted and smooth. Stir in cereal. Spoon cereal mixture into pan; spread evenly and firmly. Freeze 15 minutes.
Turn pan upside down onto cutting board; remove foil. Cut cereal mixture into 18 squares. Spoon about 1/4 cup ice cream onto 9 of the squares; spread slightly. Place 4 banana slices on each. Top with remaining squares; press slightly. Freeze about 45 minutes or until firm.
Cut each sandwich crosswise in half. Wrap each in waxed paper. Freeze up to 1 week.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
*Percent Daily Values are based on a 2,000 calorie diet.