1 stick butter
4 oz. slivered almonds, browned in butter
1 c. brown sugar
1 c. coconut
2 1/2 c. crushed Rice Chex
1/2 gal. ice cream

Add to almonds the sugar, coconut and Rice Chex. Put half of mixture in a 9 x 13 inch pan. Cover with 1/2 gallon vanilla ice cream. Cover with remaining crumbs. Freeze.