3 c. crushed Rice Krispies
1/2 c. brown sugar
1/2 c. melted butter
2 c. coconut

Place Rice Krispies, sugar and coconut in a bowl. Add melted butter. Mix well. Pack half of the mixture firmly in a well-buttered 9 x 13 inch pan. Cover with 1/2 gallon softened vanilla ice cream, or any amount for desired thickness. Cover with other half of Rice Krispie mixture and press down into the ice cream a little. Freeze. Serve in squares topped with 2 tablespoons of cherry pie filling.