Winn-Dixie Signature Recipe
Peanut Butter and Jelly Ice Cream Squares
Preparation Time: 4 hours, 30 min.
Cooking Time: 10 min.
Serves: 8
Ingredients:
CRUST
3 cup Cereals, crunchy, fruity -- Winn-Dixie Fruity Crunchies
1/4 cup Peanut butter, smooth style
2 tablespoon Margarine, regular -- or butter, melted
2 tablespoon Sugar, granulated
FILLING
1 quart Ice cream, vanilla -- (or frozen yogurt), softened
1/4 cup Peanut butter, smooth style
1/4 cup Syrups, corn, light
1 tablespoon Margarine, regular -- or butter, melted
1/3 cup Jams and preserves, strawberry -- warmed
1 tablespoon Peanuts, dry-roasted, without salt -- chopped, optional
Cooking spray
Preparation:
1. To prepare crust: Preheat oven to 300F degrees.
2. Line 8-inch square baking pan with aluminum foil; coat with non-stick spray.
3. Combine cereal, 1/4 cup peanut butter, 2 tablespoons margarine, and sugar; mix well.
4. Press onto bottom and up 1 inch on sides of prepared pan.
5. Bake 8-10 minutes or until lightly browned. Cool completely.
6. To prepare filling: Spread half the ice cream over cooled crust; freeze 15 minutes.
7. Combine 1/4 cup peanut butter, corn syrup, and 1 tablespoon margarine until smooth.
8. Spread mixture over ice cream and freeze 15 min.
9. Spread remaining ice cream over peanut butter mixture.
10. Drizzle preserves over top and sprinkle with peanuts.
11. Freeze 4 hours. Remove from pan, remove foil, and cut into squares.