2 1/2 c. Rice Chex cereal, crushed
1 c. light brown sugar, firmly packed
1 c. cashews, split
1/2 c. butter, melted
1 c. Angel Flake coconut
1/2 gal. vanilla ice cream, softened

Combine first 5 ingredients; mix thoroughly. Spread half of mixture evenly in buttered, 9 x 13-inch baking dish and pat down. Spread ice cream evenly over top. Sprinkle remaining cereal mixture over ice cream and pat lightly. Cover tightly and freeze.

When ready to serve, remove from freezer and cut into squares. Makes 12 to 15 servings. Can top with strawberries, when in season; 1 on each serving.