4 tbsp. butter
1/2 c. brown sugar
2 c. crushed Rice Krispies
2/3 c. nuts, optional
2/3 c. flaked coconut
1 qt. vanilla ice cream
Butterscotch Topping

Melt butter in skillet. Add sugar and heat slowly, stirring until blended. Add crushed cereal. Toss well to coat. Remove from heat. Add nuts and coconut. Reserve 2/3 cup cereal mixture for topping. Spread remaining mixture in 8 x 8 x 2 inch pan. Spread ice cream on top. Then put on butterscotch topping. Sprinkle 2/3 cup cereal mixture on top and freeze. Cut in squares. Double recipe for 9 x 13 inch pan.