Almonds and ice cream make this inverted dessert a special treat.
|Skill: Beginning||Prep Time: 15||Bake Time: 20-25||Servings: 8|
16 Rhodes™ Dinner rolls, thawed but still cold
1 cup vanilla ice cream, melted
1/2 cup butter, melted
1/2 cup sugar
1/2 cup brown sugar
1/4 cup sliced almonds
Cut rolls in half and set aside. In a bowl combine the ice cream, butter and sugars. Pour into a 9x13-inch sprayed pan. Sprinkle almonds over mixture. Arrange roll halfs evenly on top of almonds. Cover with sprayed plastic wrap and let rise about 1 hour or until double in size. Remove wrap and bake at 350°F 20-25 minutes or until golden brown. Remove from oven and invert onto a serving platter.