3 1/2 c. Rice Chex cereal
7 tbsp. melted butter
1/3 c. sugar
1/3 c. flaked coconut
3 egg whites
1/4 tsp. cream of tartar
1/2 tsp. vanilla
6 tbsp. sugar
1 c. vanilla ice cream (1 pt.)
1 c. orange sherbet

Place in shallow baking pan, 3 1/2 cups Rice Chex cereal, crushed to 1 cup. Bake in 350 degree oven for 10 minutes or until lightly browned. Combine in small bowl, 7 teaspoons melted butter and 1/3 cup sugar. Add and mix well the toasted crumbs and 1/3 cup flaked coconut. Press firmly into bottom and sides of a buttered 9 inch pie plate. Set aside.

In large mixing bowl combine, using low speed, until well blended, but not melted, 2 cups vanilla ice cream (1 pint) and 2 cups orange sherbet (1 pint). Pour into crust and place in freezer while preparing meringue.

In small bowl beat with mixer until soft peaks form, 3 egg whites (at room temperature) with 1/4 teaspoon cream of tartar and 1/2 teaspoon vanilla. Gradually add and beat until stiff peaks form, 6 tablespoons sugar. Spread over filling carefully, sealing to crust. Freeze overnight. To serve, bake in 475 degree oven for 2 to 2 1/2 minutes or until meringue is slightly browned. Serve immediately. 6 servings.