3 c. Rice Chex, crushed
1 1/2 c. brown sugar
1 c. coconut
1 c. chopped nuts
1/2 c. butter (1 stick, melted)

Mix together. Put half of crumbs in bottom of 9"x13" pan. Spread 1/2 gallon ice cream, softened over crumbs. Put other half of crumbs on top. Freeze.