3 c. Rice Krispies
3/4 stick butter
1 c. brown sugar
1 c. coconut
1 c. pecans

Combine all ingredients and brown in flat pan in 250 degree oven for about 30 minutes. Stir occasionally or this will burn! Let cool, then line a 9 x 13 inch pan with 1/2 of the mixture. Over it, spread 1/2 gallon peppermint ice cream. Spread remaining 1/2 crunch mixture over top and freeze until ready to serve. Cut in squares. Kids especially like this. It is very refreshing.