2 1/2 c. crushed Rice Chex cereal
1 c. dark brown sugar
1 c. coconut
1 stick butter, melted

Take half of above mixture and put in 9 x 12 pan. Slice 1/2 gallon vanilla ice cream and lay on top of mixture filling the corners. Put other half of cereal mixture on top and sprinkle with 3/4 cup of chopped nuts. Cover and freeze until ready to serve.

Cornell, Illinois