1 tub of fudge chocolate Duncan Hines frosting
1/2 c. rice crisp
1/2 c. finely chopped nuts
2 c. ice cream (your choice; butter pecan works great)

Crush rice crisps, mix into fudge frosting, add nuts. Place cupcake cups in muffin pan. Spoon 2 tablespoons of mixture into cup. Press mixture around cup to form a fudge cup. Chill until firm. Fill with ice cream. Sprinkle nuts on top, if desired. Freeze.

HINT: Try vanilla ice cream with whipped cream and a cherry for a special kind of sundae.