3 c. Rice Krispies
1 c. flaked coconut
1/2 c. butter, melted
1 qt. vanilla ice cream
1 qt. sherbet, any flavor
3 c. frozen whipped topping

Crush cereal; mix with coconut and melted butter. Reserve 1/4 cup for crumb topping and spread remaining mixture evenly in the bottom of 9"x13" glass or no- stick coated pan. Bake at 350 degrees for 10 minutes.

When cool, top evenly with slices of vanilla ice cream, then sherbet. Spread whipped topping over all and sprinkle with reserved crumb mixture. Cover tightly; freeze until served. Triple this recipe to serve 50. Do not serve in aluminum pan. Serves 18 to 20.