2 c. rice chex, crushed
1/3 c. butter
1 c. pecans, ground
1 c. coconut
2/3 c. brown sugar
1/2 gallon ice cream

Mix together first 4 ingredients and bake at 250°F for 30 minutes. Stir occasionally. Remove from oven and cool. Add brown sugar and spread in bottom of pan. Spread ice cream over chex and add thin layer of chex on top.