2 1/2 c. Rice Chex cereal, crushed
1 can flaked coconut
1 c. chopped pecans
3/4 c. packed brown sugar
1/2 c. melted butter
1/2 gal. butter brickle ice cream
Caramel ice cream topping (optional)

Mix first 5 ingredients. Press into bottom of 9 x 13 inch baking pan. Bake at 300 degrees for 30 minutes; stir after 10 minutes. Cool. Press 2/3 of cooled mixture over bottom of pan. Top with 1 to 1 1/4 inch thick ice cream slices. Sprinkle with remaining coconut mixture; freeze. Top with caramel topping. Yield: 15 to 18.