Line shallow pan with waxed paper. Scoop ice cream into 8 (1/2-cup) scoops; place in prepared pan. Freeze 2 hours or until very firm. Meanwhile, process corn flakes, coconut and 1 tsp. cinnamon in food processor until finely chopped. Pour into shallow dish.
Whisk egg whites in medium bowl until frothy. Add ice cream balls, 1 at a time to egg whites, then crumb mixture, turning to evenly coat each ball with each ingredient. Return to prepared pan. Freeze 4 hours.
Heat oil to 375°F in medium saucepan. Use slotted spoon to carefully add 2 ice cream balls, 1 at a time, to hot oil; cook 15 to 20 sec. or until golden brown. Transfer to serving bowl. Repeat with remaining ice cream balls.
Melt chocolate as directed on package. Add COOL WHIP; whisk until blended.
Serve ice cream balls topped with chocolate mixture; sprinkle with remaining cinnamon.
Prepare ice cream balls; freeze as directed after rolling in cornflake mixture. Wrap each ball individually; place in resealable freezer-weight plastic bag. Freeze up to 4 weeks.
Substitute your favorite variety of chopped PLANTER'S Nuts for the coconut.
Set aside family time to connect and enjoy good food and good company while being mindful of portions.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 15g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.