1 c. coconut
1/2 c. almonds, sliced
2 c. Rice Krispies
1/3 c. brown sugar
1/3 c. butter, melted

Toast coconut and almonds 8 to 10 minutes in 350 degree oven. Toss with 2 cups Rice Krispies and 1/3 cup brown sugar. Add 1/3 cup melted butter and mix. Press 2/3 of this mixture in a 9 x 12 inch cake pan. Top with 2 quarts vanilla ice cream and remaining crumb mix. Freeze until ready to serve. Top with sauce below.

SAUCE:

1 c. water
1/3 c. sugar
Juice of 1 lemon
1 tbsp. cornstarch

Boil together until thick. Add 1/2 teaspoon almond flavoring and 1 can Wilderness cherry pie mix.