1/2 gal. vanilla ice cream
1 can frozen lemonade

CRUST:

1/2 c. butter
1/4 c. brown sugar
1 c. flour
1/2 c. nuts
1/2 c. coconut

Mix ingredients for crust and lay loosely on cookie sheet. Bake 10 to 15 minutes at 400 degrees. When cool, crumble. Put in bottom of square Pyrex dish, saving 3/4 cup for topping.

Soften ice cream and combine with undiluted lemonade. Spread over crumbs in dish. Sprinkle remaining 3/4 cup crust over ice cream. Return to freezer. Cut in squares to serve.