Cocoa Brownie-Ice Cream Dessert

 

3 1/2

cups Cocoa Puffs® brownie crunch cereal

1

cup butter

1

brick (1/2 gallon) vanilla ice cream

2

cups powdered sugar

1

can (12 oz) evaporated milk

2/3

cup chocolate chips

• 1 Spray 13x9-inch pan with cooking spray. Crush 3 cups of the cereal; pour crushed cereal into medium bowl. Add 1/2 cup of the melted butter; mix thoroughly. Press mixture in bottom of pan. Refrigerate 1 hour.
• 2 Remove ice cream from container in one block. Cut ice cream lengthwise into 4 pieces; place on top of cold crust. Sprinkle remaining 1/2 cup cereal over top. Place in freezer.
• 3 In 2-quart saucepan, mix powdered sugar, evaporated milk, chocolate chips and remaining 1/2 cup butter. Heat to boiling. Boil 8 minutes, stirring constantly. Cool about 10 minutes or until warm.
• 4 Remove pan from freezer; pour warm chocolate sauce over top. Return to freezer; freeze at least 1 hour longer or until set before serving. To serve, cut into 6 rows by 3 rows. Store in freezer.