Ingredients
2
tablespoons butter or margarine
36
large marshmallows (8 ounces)
6
cups Cocoa Puffs™ cereal
1
pint (2 cups) strawberry ice cream, slightly softened
1
medium banana, very thinly sliced
Preparation
Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Spray foil with cooking spray.
Place butter in large microwavable bowl. Microwave uncovered on High about 30 seconds or until melted. Stir in marshmallows. Microwave on High 1 to 3 minutes, stirring every 30 seconds, until marshmallows are melted and smooth. Stir in cereal. Spoon cereal mixture into pan; spread evenly and firmly. Freeze 15 minutes.
Turn pan upside down onto cutting board; remove foil. Cut cereal mixture into 18 squares. Spoon about 1/4 cup ice cream onto 9 of the squares; spread slightly. Place 4 banana slices on each. Top with remaining squares; press slightly. Freeze about 45 minutes or until firm.
Cut each sandwich crosswise in half. Wrap each in waxed paper. Freeze up to 1 week.
