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1 c. brown sugar
1 1/2 tbsp. light corn syrup
1/3 c. milk
3 tbsp. butter
4 c. corn flakes

Cook sugar, syrup, milk and butter for ring until it forms a soft ball (drop small amount into a glass of ice water and try to form a ball with your fingers. It will eventually form.) Cook slowly. Put corn flakes in a buttered mixing bowl. Pour in cooked syrup. Mix well and press firmly into buttered 12 inch spring ring mold. Mold sides and bottom to form crust. Fill center with vanilla ice cream. Place in freezer until ready to serve.

2 c. brown sugar
1 c. cream
1 butter ball

Heat sauce just before serving. Serve with syrup warm.

To serve: release form mold. Place on serving dish and pour sauce over. Then cut individual wedges. Or, release mold, cut wedges, and pour sauce over individual pieces. You can also leave the bottom in place and use as a base.

Easy and rich! Can cut recipe in half and use smaller spring mold.

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