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Instructions |
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In medium sauce pan melt butter, brown sugar unsweetened chocolate and chocolate chips over low heat. Stir constantly until thoroughly mixed and sugar is completely dissolved.
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In a large bowl place corn flakes and nuts. Pour in warm chocolate mixture and gently stir until flakes are THOROUGHLY coated.
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Spray 9 inch pie plate or cheesecake pan with non-stick cooking spray. Gently press coated flakes evenly in the pan. Place in freezer until firm (overnight is best).
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Fill frozen chocolate shell with slightly softened ice cream. Freeze until firm.
Top with fudge, praline sauce, berries or sliced fruit.
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Originally Submitted
12/31/2010
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