3 c. Rice Krispies, crushed
1/2 c. coconut
1/2 gallon butter crunch ice cream
1/2 c. brown sugar
1/4 c. butter, melted

Crush Rice Krispies; combine Rice Krispies, brown sugar, coconut and butter. Press into bottom of 9x13 inch pan; add 2 quarts butter crunch ice cream. Put remainder of crumbs on top. Freeze until ready to use.