3 c. Rice Chex cereal (crushed)
1 c. brown sugar
1 c. split cashews
1 c. angel flake coconut
1/2 c. melted butter
1/2 gal. vanilla ice cream

Mix all dry ingredients and add melted butter; mix well. Place half in bottom of cake pan, 9 x 13 inch and pat down firm. Mix ice cream to soft stage, pour into first layer. Put other half of dry ingredients on top of ice cream and pat lightly. Then freeze.