1 c. coconut
3/4 - 1 c. chopped pecans
2 c. Rice Chex crumbs
1/2 c. butter
1 c. packed brown sugar
1/2 gallon soft ice cream

Mix together coconut, pecans and Rice Chex crumbs in a large bowl. Set aside. In a small skillet melt butter, then add brown sugar. Mix together until sugar has been dissolved. Add to first mixture and mix well. Place half of this mixture in 13"x9" pan. Put softened ice cream over this, then remaining mixture on top of the ice cream. Place in freezer to set. Makes 15 to 18 servings. It may be made ahead and stored up to 2 weeks in the freezer.