Fried Ice Cream:
1/2 c. caramel syrup
6 oz. corn flakes
1/2 gal. vanilla ice cream
1 (12 oz.) carton Cool Whip
12 maraschino cherries
Vegetable oil
Mix caramel with corn flakes until sticky. Scoop out ice cream &
apply corn flake coating to cover ice cream. Store any leftover
coating in refrige. Immerse ice cream ball in hot oil for 15 to 20
sec. Place in a dish; top with whipped topping & a cherry. Yields
12 servings.
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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