Mexican Fried Cheesecake & Ice Cream

• 2-1/4 qt. PHILADELPHIA Cheesecake Batter
• 1 gal. vanilla ice cream
• 3 qt. crushed corn flakes, crushed
• 3/4 cup caramel ice cream topping
• 3/4 cup raspberry dessert sauce
• 1-1/2 qt. whipped topping
• 2 Tbsp. cinnamon sugar

1. Layer half each of the cheesecake batter and ice cream in freezer container.
2. (Each layer should be about 1-inch thick.)
3. Repeat layers.
4. Freeze 4 to 6 hours or until firm.
5. Scoop into 12 balls (or into 2 balls for trial recipe), using #8 scoop and making sure each scoop goes through all 4 layers.
6. Roll balls in corn flake crumbs until evenly coated; place in single layer in shallow pan.
7. Freeze several hours or overnight.
8. For each serving: Heat oil in deep fryer to 350 degrees F. Add 1 ball; fry 6 to 8 sec.
9. or until coating is crisp and golden brown.
10. Drizzle small serving plate with 1-1/2 tsp.
11. each caramel topping and raspberry sauce; top with cheesecake ball.
12. Use pastry tube fitted with star tip to pipe 1/4 cup whipped topping next to ball; sprinkle with 1/4 tsp.
13. cinnamon sugar.

philadelphia, vanilla ice cream, corn flakes, caramel ice cream topping, raspberry dessert sauce, whipped topping, cinnamon sugar

Taken from www.kraftrecipes.com/recipes/mexican-fried-cheesecake-ice-cream-129376.aspx (may not work)