2 1/2 c. crisp rice cereal
1 can flake-type coconut
1 c. broken pecans
1 stick (1/2 c.) butter
3/4 c. brown sugar
1/2 gallon vanilla ice cream (block type best for slicing)

Rice cereal, coconut, pecans and melted butter are placed in a long shallow baking pan and the mixture is toasted in a 300 degree oven for 30 minutes, with occasional stirring to brown evenly. Then brown sugar is added to hot mixture and stirred to blend it in. Half of mixture is put into a 9x13 inch pan.

Cut ice cream into 1-inch thick slices that are placed on top of crunchy topping. The rest of topping is spread over ice cream layer. Pan is covered and placed in a freezing compartment.