1 2/3 c. Rice Chex crumbs
2/3 c. Angel Flake coconut
2/3 c. nuts, chopped
3/4 c. butter
2/3 c. brown sugar
1/2 gal. vanilla ice cream

Melt butter, add sugar, Chex crumbs, coconut, and nuts. Spread half of mixture into 9 x 13 inch pan. Toast or freeze to set. (We like it toasted the best). Spread ice cream over mixture in pan. Top with rest of crumbs and freeze. Serve with fudge sauce, or chocolate sauce.

TO SERVE 125 USE: 16 2/3 cups Rice Chex crumbs; 6 2/3 cups Angle Flake coconut; 6 2/3 cups nuts, chopped; 7 1/2 cups butter; 6 2/3 cups brown sugar and 5 gallons vanilla ice cream.