2 c. Rice Chex, crushed
1 c. angel flake coconut
1/2 c. chopped pecans
1/2 c. brown sugar
1 stick softened butter
1/2 gal. ice cream (strawberry or cherry nut are very good)
8 oz. carton whipped topping

Mix first 5 ingredients and spread on bottom of 9 x 13 inch pan. (Preserve 1/2 cup for topping.) Place in freezer until frozen.

Partially thaw ice cream and stir in 1/2 of whipped topping. Spread over crust and freeze until ready to eat. Cut in servings and add a tablespoon of whipped topping and garnish with a strawberry or cherry. Keeps well frozen.