1 stick butter, melted
3 c. Rice Chex
1/2 c. brown sugar
1 c. coconut
1/2 c. nuts
1/2 gal. vanilla ice cream

Crumble Rice Chex. Add brown sugar, coconut and nuts. Pour butter over all and mix well. Press half of mixture in bottom of 9 x 13 inch pan. Slice ice cream in 1 inch pieces. Lay in cake pan and spread together. Put remaining crumbs on top. Cover with waxed paper and place in freezer for several hours.