1/2 gal. ice cream, softened
1 stick butter
3 or 4 oz. almonds, sliced
1 c. brown sugar
1/2 c. chopped nuts
2 1/2 c. Rice Chex, crushed (measure before crushing)

Mix all ingredients, except ice cream. Press 1/2 of mixture into bottom of 9 x 13 pan. Spread with ice cream. Sprinkle remaining mixture over the ice cream. Freeze for 4 to 6 hours.

Serves 12.