2 1/2 c. Rice Krispies
1 c. flake coconut
1 c. pecans, chopped
1 stick butter
3/4 c. brown sugar, packed solid
2 half gallons vanilla ice cream
1 bottle Hershey's chocolate sauce

Melt the butter in long shallow baking dish. Add Rice Krispies, nuts, and coconut. Toast in oven, 325 degrees for 30 minutes, stirring every 10 minutes to brown evenly.

Remove from oven. Immediately add the brown sugar and mix well. Spread 1/2 of crunchy mixture in a 13 x 9 inch pan. Slice ice cream 1 inch thick and place on top of mixture. Add rest of crunchy mixture on top. Freeze. Serve with chocolate sauce.