1 1/2 c. crushed Rice Chex
1 c. light brown sugar
1/4 lb. butter
1 c. Angel Flake Coconut
1/2 gallon vanilla ice cream
1 qt. orange sherbet

Melt butter and mix with Rice Chex, brown sugar and coconut. Line 9"x13" pan with 1/2 crumb mixture. Soften 1/2 gallon ice cream and layer over top. Freeze. Spread 1 quart orange sherbet over top of ice cream and cover with balance of crumb mixture. Freeze again.