Cherry-Rose Ice Cream

Ingredients

• 1 cup planters almonds sliced
• 2 Tbsp kool-aid cherry flavor sugar-sweetened drink mix divided
• 0.5 oz rose petals dried
• 0.5 cup sugar 
• 1.5 qt whipped cream softened
• 0.8 cup water divided
• 0.8 cup cool whip whipped topping thawed

Equipment

• bowl
• baking sheet
• sauce pan
• loaf pan
• wooden spoon
• aluminum foil

Directions

1. Cook 1/2 cup water and sugar in 4-qt. saucepan on medium-high heat 1 to 2 min. or until sugar is completely dissolved, stirring occasionally with wooden spoon. Bring to boil; cook 7 min. or until slightly thickened. (Do not stir.) Stir in nuts; cook 6 to 9 min. or until nuts are evenly coated with glaze, stirring constantly. (Glaze will appear dry.) Cook and stir 1 to 3 min. or until glaze melts and caramelizes.
2. Remove from heat; immediately stir in 1 Tbsp. drink mix.
3. Spread onto foil-covered baking sheet; cool. Break into clusters. Reserve 1/3 cup nut clusters for garnish.
4. Meanwhile, bring remaining water to boil.
5. Pour over petals in small bowl; let stand 10 min. Stir in remaining drink mix.
6. Stir undrained petals and remaining nut clusters into ice cream in large bowl until well blended. Spoon into 9x5-inch loaf pan. Freeze 2 hours. Unmold dessert just before serving.
7. Serve topped with COOL WHIP and reserved nut clusters.