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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.

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