1 (4 oz.) pkg. slivered almonds
1/4 c. melted butter
1 c. crushed rice cereal squares
1/2 c. light brown sugar, firmly packed
1/2 c. flaked coconut
1/8 tsp. salt
1/2 gal. vanilla ice cream, softened

Toast almonds in the melted butter. Remove half of almonds from butter and set aside. Combine crushed cereal, brown sugar, coconut and salt with remaining almonds. Add butter. Pat mixture gently into 9 x 13 inch pan. Bake in moderate (375 degree) oven for 5 minutes. Cool. Spread ice cream over cooled crust. Decorate top with reserved almonds. Freeze until firm. Cover tightly and return to freezer. Makes 10 servings.