2 c. Rice Krispies
1 c. coconut
1 c. chopped pecans
1 stick melted butter
1/2 gal. vanilla ice cream
1 sm. bottle caramel syrup
3/4 c. brown sugar

Mix together Rice Krispies, coconut, pecans and butter. Bake on cookie sheet at 325 for 20 minutes. Remove from oven and mix 3/4 cup brown sugar to mixture. Spread 1/3 of mixture in the bottom of 13x9 pan.

Spread with 1/2 of caramel. Cut and place ice cream until it covers bottom of pan. Pour remainder of caramel and remainder of mixture of the top of ice cream. Freeze and eat.