2 c. crushed Rice Chex
1 c. coconut
1/2 c. chopped nuts
2/3 c. brown sugar
1/3 c. melted butter
1/2 gal. ice cream

Combine all the ingredients except ice cream. Put half of the crumbs in a 9 x 13 inch pan. Add softened ice cream and top with remaining crumbs. Freeze. Serve with ice cream topping.