Mini boles de helado frito

Ingredients

• 1 tablespoon butter, melted
• 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
• 1 tablespoon sugar
• 3 cups Cinnamon Toast Crunch™ Cereal
• 3 tablespoons butter
• 2 tablespoons sugar
• 2 1/2 cups premium vanilla ice cream (from 28-oz container), slightly softened
• Sliced fresh strawberries, whipped cream topping in an aerosol can, and honey, as desired

Instructions

1. 1

   Heat oven to 375°F. Line rimmed cookie sheet with foil. Lightly brush 1 tablespoon melted butter on all sides of tortilla bowls. Sprinkle 1 tablespoon sugar on all sides of bowls. Place on cookie sheet. Bake 5 to 7 minutes or until lightly browned on edges and firm to the touch. Remove to cooling rack to cool completely, about 10 minutes.

2. 2

   In medium microwavable bowl, add cereal. In small microwavable bowl, microwave 3 tablespoons butter uncovered on High 45 to 60 seconds or until melted. Stir in 2 tablespoons sugar; microwave about 30 seconds or until sugar is nearly dissolved. Pour butter mixture over cereal, mixing to coat. Microwave uncovered on High 3 to 4 minutes, stirring every 30 seconds, until glazed and toasted.

3. 3

   Spread mixture on waxed paper; cool 15 minutes. Place cereal in large resealable food-storage plastic bag, and finely crush; pour into shallow bowl, and set aside.

4. 4

   Line 2 cookie sheets with waxed paper. Working quickly, scoop half of the ice cream into 12 (1 1/4-inch) balls. Roll balls in cereal mixture, pressing to coat, until completely covered. Place on cookie sheet; place cookie sheet in freezer. Repeat to make 12 more. Freeze both cookie sheets at least 45 minutes to firm up before serving.

5. 5

   When ready to serve, place 2 cereal-coated ice cream balls in each tortilla bowl. Add Toppings. Serve immediately.