1 gal ice cream (I use strawberry)
2 c. Rice Chex, rolled out and measured
1 c. shredded coconut
1/2 c. nuts (walnut pieces, etc.)
2/3 c. brown sugar
1/2 c. butter or melted butter

For crust, combine Rice Chex, coconut, brown sugar, butter and nuts. Pour 2/3 of mixture into 9 x 13 inch dish; pat down with hand. Then take ice cream and lay it on top. Then add remainder of crust and put in freezer.