prep 25 minutes freeze 5 hours stand 10 minutes
- 4 cups chocolate-flavor crisp rice cereal
- 1¼ cups chopped toasted almonds
- 2 Tbsp. butter
- 2 cups tiny marshmallows
- 1 pt. chocolate ice cream
- 1 pt. vanilla ice cream
- 1 pt. strawberry ice cream
- ½ cup miniature semisweet chocolate pieces or ⅓ cup chocolate-flavor syrup or strawberry-flavor ice cream topping (optional)
1. Line a 13×9-inch baking pan with foil, extending foil over edges of pan. Butter foil. In a bowl combine cereal and ¾ cup of the almonds.
2. In a large saucepan melt butter over low heat. Add marshmallows; heat and stir until melted. Remove from heat. Add cereal mixture; stir gently to coat. Using a buttered rubber scraper or waxed paper, press mixture firmly into the prepared pan. Freeze 10 minutes.
3. Let each ice cream stand at room temperature 5 minutes to soften before spreading. Spread chocolate ice cream evenly over cereal layer. Freeze about 30 minutes or until firm. Spread vanilla ice cream over chocolate ice cream; freeze about 30 minutes or until firm. Spread strawberry ice cream over vanilla ice cream. Sprinkle with remaining ½ cup almonds. If desired, sprinkle with chocolate pieces or drizzle with chocolate syrup. Cover and freeze 4 hours or until firm.
4. Use foil to lift to Neapolitans out of pan. Cut into squares. Let stand 10 minutes before serving.
number of servings 48
per square 71 cal., 3 g fat (2 g sat. fat), 7 mg chol., 36 mg sodium, 9 g carb., 1 g fiber, 6 g sugars, 1 g pro.
MAKE AHEAD
Place frozen squares in a single layer in an airtight container. Store in the freezer up to 1 month.