Seared Ice Cream Cake is made with mellowed dessert, whipped besting, squashed corn chips, cinnamon and sprinkled with nectar and chocolate.

Do you all recall Chi-Chi's caf�? As a child, it was one of my preferred spots to have supper. I would consistently arrange the meat chimichanga and for sweet � browned dessert!

I nearly think it tastes superior to anything the seared frozen yogurt that I recall as a child. It's excessively simple to make and the whipped garnish added to the frozen yogurt keeps the dessert from getting unshakable and hard to cut!

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Ingredients

• 1 (1.75 quart) container vanilla ice cream
• 3 cups crushed corn flakes, measure it AFTER they are crushed
• 1/2 cup sugar
• 1 tsp ground cinnamon
• 1/2 cup salted butter (1 stick)
• 1 (8 oz) container whipped topping (COOL WHIP) thawed
• 1 tsp vanilla extract

Instructions

1. Take the ice cream out of your freezer and let it sit on counter for about 30 minutes (until softened.)
2. Crush and measure out corn flakes.
3. Add sugar and cinnamon to crushed corn flakes and stir or shake it up in a ziploc bag until thoroughly coated.
4. In a large skillet, melt butter over medium-low heat.
5. Once melted add the corn flake mixture.
6. Stir constantly for about 4-5 minutes until lightly golden brown. Do not walk away and do not turn up the heat. You don't want the sugar to burn.
7. Take off heat and allow to cool.
8. In a large bowl, combine softened vanilla ice cream, whipped topping and vanilla extract.
9. Use a large spoon and stir until thoroughly mixed.
10. Spread half of the cooled corn flake mixture into the bottom of a 9 x 13 baking dish. Just press down with your hand until it is evenly spread out.
11. Then pour ice cream mixture over corn flake mixture.
12. Spread out evenly.
13. Finally, top with remaining corn flake mixture.
14. Cover and pop into freezer for at least 4 hours to let it all set up.

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