This recipe for Mexican Fried Ice Cream Dessert with Cornflakes, Cinnamon, and Honey is perfect for any Cinco de Mayo Party or Potluck. Simple and Easy.
Melt butter in a non-stick skillet over medium heat.
Once butter is melted, stir in sugar and crushed corn flakes. Cook for about 3 minutes, stirring constantly so the sugar does not burn.
Spread 1/2 of the sugared corn flake mixture into the bottom of a 9x13 inch pan.
In a large bowl, beat together the softened ice cream, Cool Whip, and cinnamon.
Pour ice cream mixture on top of corn flakes in 9x13 inch pan.
Sprinkle with the remaining corn flakes and then freeze until set.
When ready to serve: set the pan out of freezer for a few minutes in order to cut into individual pieces. Top dessert with hot fudge, honey, or caramel.