1/2 gal. vanilla ice cream
3 3/4 c. Rice Chex
1 1/2 c. light brown sugar
3/4 c. chopped pecans
3/4 c. butter

Melt butter. Pour over remaining ingredients and mix. Spread 1/2 of this mixture in a 9 x 13 pan. Top with ice cream (softened), then add rest of mixture. Freeze.