2 1/2 c. Rice Chex, crumbled
1 c. shredded coconut
1 c. pecans, chopped
1 c. brown sugar
1 stick butter

Melt butter and pour over mixture, spread 1/2 over Pyrex sheet pan. Lay ice cream or sherbet on crumbs. Add rest of crumbs on top. Press down with wrap. Place in freezer. Good and colorful with rainbow sherbet. Use at least a half gallon sherbet or ice cream.