1/2 c. butter
1 c. brown sugar
1 c. shredded coconut
2 1/2 c. Rice Krispies (crushed)
1 c. chopped pecans
1/2 gallon ice cream

Cook butter with brown sugar over low heat for two minutes. Mix in coconut, Rice Krispies and nuts. Spread half of mixture into 9 x 13 pan. spread ice cream over this and spread rest of crumb mixture over top. Keep dessert in freezer until ready to serve.