1 1/2 c. Rice Krispy cereal
1 c. broken pecan pieces
1 c. coconut
1 stick melted butter
3/4 c. brown sugar
1 gallon ice cream
1 jar ice cream topping (optional)

Combine first 4 ingredients on a cookie sheet and bake 30 minutes at 300 degrees stirring often until coconut is brown. Remove from oven and add brown sugar to hot mixture. Use half of the mixture and spread in the bottom of a 9 x 13 inch cake pan. Slice frozen ice cream and place on top of mixture. Place jar of ice cream topping over ice cream (strawberry is great). Then top with remaining mixture. Freeze until firm. May be done several days in advance.