1/2 c. butter
1 c. brown sugar
1 pkg. sliced almonds (4 oz.)
1 c. coconut
2 c. Rice Chex cereal, crushed
1/2 gallon vanilla ice cream

Cook butter and brown sugar until it boils. Blend or mix in almonds, coconut and Rice Chex. Put half of mixture in 9 x 13 inch pan.

Cover with ice cream and put remaining crumbs on top. Freeze.