2 1/2 c. crushed Rice Chex
1 stick melted butter
1 can chocolate syrup
1 c. brown sugar
1 c. coconut
1/2 c. chopped pecans
1/2 gal. ice cream

Mix together the Rice Chex, brown sugar, coconut, butter and pecans. Press 3/4 of mixture in 9 x 3 inch pan. Freeze until firm. Soften 1/2 gallon ice cream. Spread over crust. Freeze again. Pour the chocolate syrup over the ice cream. Sprinkle remaining Rice Chex mixture over this. Freeze. Take out of freezer 5 to 10 minutes before serving.