2 1/2 c. Rice Chex, crushed
3/4 c. brown sugar
1/2 c. melted butter
1 c. angel flaked coconut
1 c. nuts

Mix and spread 1/2 in a 9 x 13 pan. Spread 1/2 gallon butter brickle ice cream on top. Then put the other 1/2 of mixture on top. Cover and freeze.