Frozen Strawberry Delight

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Ingredients:

Crust
¼ cup packed brown sugar
1/3 cup (5/1/3 tablespoons) butter or margarine, melted
4 cups Rice Chex cereal crushed to 1 cup

Filling
1 package (4/1/8 oz.) chocolate fudge instant pudding, dry
1/1/4 cups milk
¼ cup plus 2 to 3 tablespoons brandy, divided
1 quart strawberry ice cream, softened
1 container (8 oz.) whipped topping

Directions: For Crust, preheat oven to 300F. Butter bottom of 9-inch spring-form pan. Combine brown sugar and butter. Stir into Chex crumbs. Mix thoroughly. Firmly press cereal mixture into bottom of pan. Bake 10 minutes. Cool completely or chill in refrigerator until ready to use.

For Filling, combine pudding milk and ¼ cup brandy. Beat with electric mixer on high speed for 1 to 2 minutes or until partially thickened. Spread mixture evenly onto crust. Freeze 1 hour. Spread strawberry ice cream evenly over pudding later. Freeze 3 to 4 hours or until firm. Combine whipped topping and remaining 2 to 3 tablespoons brandy. Spreading over top of ice cream. Freeze until ready to serve.

*Measure and crush cereal in glass measuring cup
Makes 8 servings.