1 pkg. slivered almonds
2 tbsp. butter
1/2 c. butter
1 c. brown sugar
1 can coconut
2 1/2 c. Rice Chex, crushed
1 1/2 qts. ice cream

Brown almonds in 2 tablespoons butter; drain and salt. Mix 1/2 cup butter, brown sugar, coconut and Rice Chex. Add nuts and line 9x13 pan. Save 1 cup out for top. Add ice cream and sprinkle crumbs on top. Keep frozen.