Fried Ice Cream Cake

Directions

• Take the ice cream out of your freezer and let it sit on counter for about 30 minutes (until softened.)
• Crush and measure out corn flakes.
• Add sugar and cinnamon to crushed corn flakes and stir or shake it up in a ziploc bag until thoroughly coated.
• In a large skillet, melt butter over medium-low heat.
• Once melted add the corn flake mixture.
• 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.
• Take off heat and allow to cool.
• In a large bowl, combine softened vanilla ice cream, whipped topping and vanilla extract.
• Use a large spoon and stir until thoroughly mixed.
• 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.
• Then pour ice cream mixture over corn flake mixture.
• Spread out evenly.
• Finally, top with remaining corn flake mixture.
• Cover and pop into freezer for at least 4 hours to let it all set up.