Ice Cream with Toasted Coconut Topping Recipe courtesy Rachael Ray 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 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.		Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 8 minutes Yield: 4 servings User Rating:

Episode#: TM1B01
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