1 pt. (2 cups) each: vanilla and chocolate ice cream, softened, divided
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Let's Make It
Mix wafers, pecans, coconut and margarine until well blended. Press 1 cup of the wafer mixture firmly onto bottom of 9-inch square pan.
Spoon vanilla ice cream over crust; carefully spread to form even layer. Freeze 25 min. or until firm. Sprinkle with 1/4 cup of the remaining wafer mixture; cover with the chocolate ice cream. Sprinkle with the remaining wafer mixture.
Freeze 4 hours or until firm. Let stand 10 min. at room temperature to soften slightly. Cut into 16 bars to serve. Store leftover bars in airtight container in freezer.
Cool off after an outdoor activity this summer with a serving of this ice cream treat!
Make it Easy
Use a knife dipped in warm water to easily cut through these tasty ice-cream bars.
For easy cleanup, line baking pan with foil using this easy method. Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed. Remove foil. When you turn the pan over, the foil fits perfectly inside the pan.
Substitute dulce de leche ice cream for the chocolate ice cream.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 1 bar each
* 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.