2 c. crushed Rice Krispies (takes 5 c. to crush)
1/2 c. brown sugar
1 c. coconut
1 c. pecans, chopped
1 stick butter

Mix dry ingredients; add butter and blend. Put 1/2 of mixture in 9 x 13 inch cake pan. Spread softened Neapolitan ice cream over it. Put other half of mixture on top and press down. Keep in freezer until ready to serve.