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Preheat oven to 400°F. Spread Cream of Wheat in an even layer on baking sheet and bake 5 to 8 minutes or until golden, stirring twice. Remove from baking sheet and cool completely.
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Shape ice cream into 12 1/4-cup balls, then freeze 1 hour or until firm. Roll ice cream balls in Cream of Wheat until evenly coated. Freeze until ready to serve.
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Arrange ice cream on serving plates. Drizzle with caramel sauce, and arrange berries on the plate. Garnish, if desired, with whipped cream.