3 1/2 c. Rice Chex, crushed (measure after crushing)
1 c. coconut
1/4 c. slivered almonds or chopped nuts
1 c. brown sugar
1/2 c. butter
1/2 gallon butter pecan ice cream, softened

Mix Rice Chex, coconut and nuts. Put butter and sugar in saucepan. Bring to a good boil. Pour over Rice Chex mixture. Mix well. Put half on bottom of 8x12 inch pan. Spread ice cream over. Put rest of mixture on top. Freeze.