Food Network: Ice Cream with Toasted Coconut Topping

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Ice Cream with Toasted Coconut Topping
Recipe courtesy Rachael Ray

Ingredients
1 cup shredded coconut
1 (2 ounce package) peanut topping, found on baking aisle
1 cup frosted corn flakes
1 pint vanilla or coconut ice cream

Directions
Lightly toast coconut in a moderate oven (300 degrees
F) or toaster oven in a pie tin until golden, 5 to 8 minutes. Combine toasted
coconut with nuts in a bowl. Place frosted corn flakes in a plastic food storage
bag and crush into small bits. Add corn flakes to coconut and nuts. Scoop ice
cream into dessert dishes and sprinkle liberally with topping.