3 c. whole Rice Chex
1/4 lb. butter
1 c. light brown sugar
1 c. flaked coconut
1/2 c. slivered almonds
1/2 gal. vanilla ice cream, softened
1 qt. raspberry sherbet, softened

Crush Rice Chex with rolling pin. Combine half the crumbs with the next 4 ingredients. Blend well. Press mixture in bottom of 9 x 13 inch pan. Chill well in the freezer. Spread with ice cream and return to the freezer until set. Spread with sherbet. Cover with remaining crumbs. Freeze until firm. Serves 12.