Soften the ice cream at room temperature for about 5-6 minutes.
In a large skillet, melt butter over medium heat. Add crushed cornflakes and cinnamon; stir until golden and fragrant, about 5 minutes. Remove from heat and let cool completely.
Stir in the sugar until completely blended.
Layer half of the corn flake mixture on the bottom of a greased 7" X 11" baking dish and slightly press down.
Unfold the ice cream square carton sides until flat. Cut the ice cream into equal thick slices and
flatten to fit the size of the dish.
Place the slices evenly on top of the corn flake bottom until completely covered.
Sprinkle the remaining corn flake mixture over top.
Cover and freeze overnight.
Cut into squares. Top with whipped cream, honey and a cherry on top.
Diva’s Tip: Drizzle chocolate or caramel on top if you’re not a fan of honey.
