Abstract: A frozen confectionery product is formed as a bonded composite of an inner core of frozen dessert having a first liquid coating solidified around and physically bonded to the frozen core with a second coating of dry food crumbs partially embedded in the first coating. A third coating of liquid batter enrobes the first and second coating and is physically bonded thereto to form an integral, composite structure. The product may be stored for long intervals and transported without adverse effect on either frozen core or multi-layered coatings. The product is suitable for cooking in hot vegetable oil without adversely affecting the frozen core.