1 (4 oz.) pkg. slivered almonds
1/4 c. butter, melted
1 c. rice cereal squares, crushed
1/2 c. light brown sugar
1/2 c. flaked coconut
1/8 tsp. salt
1/2 gal. vanilla ice cream, softened

Toast almonds in the melted butter. Remove half of almonds from butter and set aside. Combine crushed cereal, brown sugar, coconut and salt with remaining almonds and butter. Pat mixture gently into 13 x 9 x 2 pan. Bake at 375 degrees for 5 minutes. Cool. Spread ice cream over cooled crust. Decorate top with reserved almonds. Freeze until firm. Remove dessert from freezer 20 minutes before cutting.