3 c. whole rice chex

Crush with a rolling pin. Reserve a little and set aside. 1 c. light brown sugar 1 c. flaked coconut 1/2 c. slivered almonds

Combine above ingredients with chex. Blend well. Press in bottom of 9x13 pan. Chill in freezer for several hours. 1 pt. raspberry sherbet, softened

Spread frozen crust with ice cream first and then return to freezer. When set, spread with the sherbet and cover with remaining crumbs of chex. Freeze until firm.

Keeps well and great to keep in freezer for those unexpected guests. Serves 14.