1 stick (1/4 lb.) butter
5 c. corn flakes
1 c. coconut
1/3 c. chopped pecans or walnuts
1/2 c. brown sugar
2 qts. ice cream, softened

AMBER SAUCE:

1/2 stick (1/4 c.) butter
1 c. brown sugar
1/2 c. light corn syrup
1/2 c. cream

Bring butter, sugar and syrup to a boil and simmer 10 minutes. Cool. Add cream slowly, stirring constantly. Melt butter and combine with rest of ingredients except ice cream. Spread half of mixture in 9 x 13 inch pan. Top with softened ice cream. Spread remaining mixture over top of ice cream, pressing mixture very gently so mixture adheres well to ice cream. Freeze until firm. Cut in squares and serve with Amber Sauce.