3 c. Wheat Chex (before crunching)
1 stick butter
1 c. light brown sugar
2 c. flake coconut (amount may vary)
2 3/4 oz. slivered almonds
1/3 gallon softened vanilla ice cream

Melt butter, add brown sugar, stir together, add almonds, then crunched Wheat Chex. Pat half of mixture into bottom of 9x13 inch baking dish. Spread softened ice cream over mixture. Top with remaining mixture. Freeze for several hours or overnight.

When hard, cut into 1 1/2 inch or 2 inch squares. Serve with a cherry or strawberry on each square.