2/3 c. brown sugar
1/3 c. butter
2 c. cornflakes
1/2 c. nuts, chopped
1/2 c. flaked coconut
1 qt. vanilla ice cream, softened

Measure sugar and butter into mixing bowl; beat until light and fluffy. Add cornflakes, nuts and coconut. Mix until combined. Reserve 1/4 cup cornflakes mixture for topping. Press remaining mixture evenly and firmly in bottom and around sides of 9-inch pie pan to form crust. Chill. Spread ice cream evenly in crust. Sprinkle with reserved cornflakes. Freeze until firm, about 3 hours or overnight. Cut into wedges. Garnish with berries or fruit, if desired.