2 c. Rice Krispies
3 1/2 oz. coconut
1/2 c. butter, melted
1/2 c. pecans
1/2 c. brown sugar

Mix Krispies, coconut, butter, pecans, brown lightly in oven at 350 degrees on cookie sheet. Empty to mixing bowl, add brown sugar. Place half of mixture in a 9"x13" pan, then 1/2 gallon of ice cream, then rest of Krispie mix. Put in freezer until ready to serve. Heat raspberry sauce and pour over pie.

RASPBERRY SAUCE:

2 (10 oz.) boxes raspberries
1 tbsp. lemon juice
1/2 c. sugar
2 tbsp. cornstarch
1/4 c. water
Pinch of salt

Drain berries, save 1 cup juice. Bring juice to a boil, add lemon juice, sugar, cornstarch, water and salt. Cook until thick. Add berries.