Cereal Ice Cream Bars
Prep Time: 15 minutes plus standing and freezing
Bake Time: 15 minutes
Preheat oven to 300°F. Line rimmed baking pan with parchment paper. Spread 1½ cups Fruity Pebbles in even layer on prepared pan; bake 15 minutes or until lightly toasted. Cool completely.
In medium bowl, stir 2 cups cream and toasted fruity pebbles vigorously to combine; let stand 20 minutes at room temperature. Strain cream mixture through fine-mesh strainer into large bowl, pressing to remove as much liquid as possible; stir in salt and remaining 1 cup cream.
With mixer on medium-high speed, beat cream mixture 4 minutes or until stiff peaks form; fold in sweetened condensed milk. Pour cream mixture into six 4-ounce ice pop molds; insert sticks and freeze 6 hours.
In small bowl, stir Frosted Flakes and remaining ½ cup Fruity Pebbles. Run ice pop molds under warm water for 10 seconds to release ice cream bars; roll in cereal mixture to coat. Serve immediately or freeze in airtight container up to 1 week.
Approximate nutritional values per serving:
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.