Recipe by Zurie
No, it's not ice fream, but a dessert my mom used to make when we were kids, ages back. It so quick and simple and do not be fooled by the plain ingredients: it's delicious!!! She used Sugar Frosted Flakes for the crust, but that is no longer available (at least not in South Africa).
Top Review by Mirj
This cake is about as kid-friendly as it can possibly get! My husband and I were enjoying a more adult dessert after supper (Recipe #215133), so I quickly made this for the kids. I didn't want to make it dairy so instead of the milk and cream I used two cartons of Rich Whip, and margarine instead of the butter in the crust. I also used chocolate pudding mix because that's what I had in the house. No almond, Sushiman is allergic, so we had Chinese pecans, which are sugared and went perfectly with the pie. I stuck the pie in the back of the freezer for about 2 hours only and it was just fine. I am soooo going to make this again and again, it's so fast and easy and the family adored it! Thanks Zurie!
- 4 cups frosted flakes, sweet sugared cereal, such as Frosties
- 6 tablespoons very soft butter (about)
- 1 cup whole milk (8 fluid oz)
- 1 cup fresh cream
- 1⁄2 teaspoon almond essence
- 1 (3 1/2 ounce) box vanilla instant pudding mix
- 2 ounces almonds, flaked, oasted in a pan until golden
Directions See How It's Made
- Crush the sugared cereal with a rolling pin or use your processor, and mix it with the butter. Chill in the fridge for about 10 minutes.
- Using a medium sized pie plate, spread the crumb mixture evenly in the bottom and up the sides, and press down firmly to form a crust. Neaten the edges, and place in freezer to firm.
- Mix milk and cream in a mixing bowl and add the almond essence. Sprinkle over the instant pudding mix and whisk well.
- Pour this mixture into the prepared crust.
- Freeze the pie for about 4 hours or longer, until firm. (Don't freeze until rock hard).
- Before serving, take it out and let defrost somewhat. Scatter the toasted almonds on top.