Big Game No Fried Ice Cream

2 c. SMITH’S Vanilla Ice Cream
2 tsp. margarine
1 tbsp. finely chopped pecans
1/2 tsp. ground cinnamon
1-1/4 c. sugar-coated corn flakes, crushed
4 tsp. honey

Make 4 1/2 cup scoops of ice cream; place in a shallow baking pan. Store in freezer until needed. Melt the margarine in a small sauce pan. Stir in the pecans. Heat and stir over low heat about 10 minutes or until pecans are toasted. Stir in the cinnamon. In a small mixing bowl toss together the nut mixture and crushed corn flakes. Quickly roll the frozen ice cream balls in the cereal mixture. Return the coated ice cream balls to the pan and freeze until ready to serve. To serve, drizzle each serving with 1 teaspoon honey. Makes 4 servings.