2 1/2 c. Rice Crispies cereal
1 c. flake type coconut
1 c. broken pecans
1 stick of butter, melted
3/4 c. brown sugar
1/2 gallon ice cream

Butter, cereal, coconut and pecans are place in a long shallow pan and the mixture is toasted for 30 minutes. Bake at 300 degrees, stir occasionally. Brown sugar is then added to hot mixture and stirred to blend in.

Half of this mixture is put in 9 x 13 inch pan. Cut ice cream into 1 inch slices and place on top of crunchy mixture. Put rest of mix over ice cream. Put in freeze. Can be made the day before or at least 12 hours ahead.