"Fried" Ice Cream Cake

Ingredients:

1/2 C butter

1 C sugar

1/2 tsp. salt

3 cups crushed cornflakes

1 1.75 quart tub of vanilla ice cream

1 (8 oz) tub of Cool Whip, thawed

3/4 tsp. cinnamon

honey for drizzling

Instructions:

Set ice cream out on counter to soften for about 30 min

Melt butter in a large skillet on med heat  Add sugar and salt.

Stir until the mixture melts and starts to bubble.

Add the cornflakes and stir for about 5 min until they begin to caramelize (Remember that sugar burns easily so watch carefully!)

Add about 1/2 of the cornflake mixture to a 9x13 pan and press down with your fingertips.  Add as much as you need a little at a time to evenly cover the entire bottom of the pan.

Let cool to room temperature.

In a bowl mix softened ice cream, Cool Whip and cinnamon until everything is blended together.

Spread ice cream mixture over the corn flakes in the pan and top with remaining cornflakes.

Cover and freeze for about 4 hours before serving.

Drizzle cut pieces with honey and enjoy!