Community Magazine June 2016

This Month: Two Things That Are Better Together “The only reason why I don’t make these Rice Krispies Ice Cream Sandwiches more often is because I’d eat them all. Enough said.” -V. RICE KRISPIES ICE CREAM SANDWICHES FromKids CookingMade Easy by Leah Schapira and Victoria Dwek Ingredients ¼ cup (1/2 stick) margarine or butter 1 (16-ounce) container marshmallow fluff 8 cups rice krispies 1 quart ice cream, slightly defrosted 3/4 cup sprinkles or chocolate chips 1. Melt margarine in a medium saucepan over medium heat. Add fluff and mix until margarine and fluff are completely combined. Stir in rice krispies, 1 cup at a time. 2. Divide the rice krispies between two 9 x 13-inch baking pans and press them into a thin layer. 3. Top one rice krispie layer with ice cream and sprinkles or chocolate chips. Freeze ice cream layer for 30 minutes to 1 hour, until ice cream is firm. 4. Place second rice krispie layer over ice cream. Using a sharp knife cut the treats into squares. Return to freezer until ready to serve. Yield: 24 squares 62 COMMUNITY MAGAZINE