3 c. crushed corn Chex
1-1/4 sticks butter
2 c. coconut
1-1/4 c. brown sugar
1/2 gal. vanilla ice cream, softened
Choc. cake icing

Melt brown sugar and butter together until dissolved. Stir in corn Chex and coconut. Divide into half portions. Pat one half into a 9 x 13 inch pan bottom. Put softened ice cream on top. Put chocolate icing on top of this. Add other half over top and freeze. Serve in squares. Very Good!