3 c. Rice Chex, crushed
1/2 c. butter
3/4 c. brown sugar
1 1/2 c. coconut
3/4 c. walnuts, chopped
1/2 gal. butter brickle ice cream

Melt butter and brown sugar in pan. Add coconut, walnut and Rice Chex. Mix well. Put 1/2 of mixture in the bottom of a 9x13 inch pan. Slice and layer ice cream over mixture in pan. Top with the other 1/2 of crumb mixture. Store in freezer. Cut into squares and serve.