|Food Lover's Guide to Paris, 4th edition|
|by Patricia Wells|
An internationally acclaimed authority on French cuisine, an award-winning cookbook writer, and restaurant critic for France's weekly Internationa...
Tip: Try chex crust for more results.
1 - 10 of 10 for rice chex crust
Preheat oven to ... Spread evenly over crust. Chill. In ... blended. Spread over cheese filling. Sprinkle with pecans. Chill about 2 hours or until set.
CRUST: Mix butter ... graham crackers or Rice Chex. Bake at ... pineapple. Cover with Cool Whip and chopped nuts. Refrigerate before serving. Serves 8-12.
Mix 1/2 cup ... graham crackers or Rice Chex. Bake at ... top of cooled crust. Cover with ... with chopped nuts. Refrigerate before serving. Serves 8-12.
Mix first four ... cream on cooled crust. Put in ... above ingredients together and spread over ice cream. Sprinkle remaining Chex mixture on top. Freeze.
Heat oven to 300 degrees. Butter a 10 inch pie plate. Combine cereal crumbs, sugar and ginger. Pour butter over crumbs. Mix thoroughly; evenly and ...
Melt butter, add sugar and Rice Chex. Mix well. ... pie filling. Pour over crust. Put Cool Whip on top. Sprinkle topping from crust and freeze for 4 hours.
Place in shallow ... 3 1/2 cups Rice Chex cereal, crushed to ... pint). Pour into crust and place in ... slightly browned. Serve immediately. 6 servings.
Mix crust together and press ... fluffy and spread onto the crust. Arrange on top of filling and top with Cool Whip. Keep refrigerated until ready to serve.
Mix first six ... and spread over crust. Pour chocolate ... Sprinkle remaining crust mixture over top. Refreeze. Take out 5-10 minutes before ready to serve.
For crust, combine Rice Chex, coconut, brown ... pat down with hand. Then take ice cream and lay it on top. Then add remainder of crust and put in freezer.
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