1/2 lb. butter
1 c. brown sugar, packed
1 (4 oz.) pkg. slivered almonds
1 (7 oz.) can coconut
2 1/2 c. Rice Chex, pulverized
1/2 gal. vanilla ice cream

In a skillet, lightly brown butter and almonds. Remove from skillet. Stir together Rice Chex, brown sugar and coconut. Add the butter and almond mixture to the Rice Chex. Put 1/2 of the mixture into a long Pyrex dish and press down lightly.

Spread the ice cream, softened, over the Rice Chex. Put the other 1/2 of the Rice Chex mixture on top and press lightly. Freeze and serve frozen. This serves about 12 people.