1 c. butter, melted
6 c. crispy rice cereal, crushed
3/4 c. packed brown sugar
1 (8 oz.) carton whipped topping
3 tbsp. sugar
1 tsp. vanilla extract
1 pt. pineapple sherbet
1 pt. lime sherbet
1 pt. strawberry or raspberry sherbet

In a bowl, combine the butter, cereal and brown sugar until crumbly; set aside 3/4 cup for topping. Press remaining crumb mixture into an ungreased 13 x 9-inch baking dish.

In another bowl, combine whipped topping, sugar and vanilla. Carefully spread over crust. Arrange small scoops of sherbet over top and sprinkle with reserved crumb mixture. Cover and freeze until firm. This is SO good.