Page 198 - Betty Crocker - Halloween Cookbook

Scarecrow Ice Cream Cones

PREP TIME: 20 Minutes • START TO FINISH: 1 Hour 50 Minutes • 12 servings (1 scarecrow)

Ice Cream Filling 1. Line cookie sheet with waxed paper. Using ice cream scoop or
1¹ ⁄ ₂ quarts (6 cups) vanilla ½-cup measuring cup, scoop 12 mounds of ice cream onto cookie
ice cream sheet. Quickly shape into balls. Freeze 30 minutes or until firm.

2. Place cereal in resealable food-storage plastic bag; seal bag and
Decorations coarsely crush with rolling pin or flat side of meat mallet. Remove
4 cups Honey Nut Chex ice cream balls from freezer; roll in crushed cereal until well coated.
®
cereal
Return to cookie sheet. Freeze 1 hour or until firm.
1 tube (4.25 oz) white
decorator icing 3. Just before serving and using icing to secure candies, decorate each
12 pieces candy corn ice cream ball with 1 piece candy corn for nose, 2 chocolate candies
for eyes and 8 to 10 pretzel pieces for hair. Top each ice cream ball
24 brown, green and blue with ice cream cone hat.
candy-coated chocolate
candies 1 Serving: Calories 312; Total Fat 12g (Saturated Fat 6g); Sodium 205mg; Total Carbohydrate 46g
(Dietary Fiber 0.5g); Protein 5g Exchanges: 1 Starch, 2 Other Carbohydrate, 2 Fat Carbohydrate
1 cup thin pretzel sticks Choices: 3
(2¼ inch), broken in half
12 sugar-style ice cream
cones with pointed ends

Terrifying Tip

These can be made with any combination of ice cream and
cereal. To make a grown-up version, use coffee-flavored ice
cream and cover in chopped chocolate-covered coffee beans.

Betty Crocker Halloween Cookbook 196 • Frightful Cookies & Other Treats
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