Classic from the Vault: Ice Cream Treasures

• 1 1/2 cups (6 ounces) chocolate-covered English toffee candy bars (such as Heath), crushed
• 8 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened
• 4 cups crispy rice cereal squares, crushed (such as Rice Chex)
• 2 cups whole-grain toasted oat cereal (such as Cheerios)
• 2/3 cup packed dark brown sugar
• 1/3 cup slivered almonds, toasted
• 1/3 cup flaked sweetened coconut, toasted
• 2 tablespoons butter, melted

1. Stir crushed candy into ice cream. Cover and freeze until ready to use.

2. Combine cereals, brown sugar, and remaining ingredients in a large bowl, stirring until well blended. Press half of cereal mixture in bottom of a 13 x 9-inch baking pan.

3. Let ice cream stand at room temperature 20 minutes or until softened. Spread softened ice cream mixture over cereal mixture; top evenly with remaining cereal mixture. Cover and freeze 8 hours or overnight.

VERDICT: This is always good, even though it seems like it shouldn't be. I will never, never throw it away.