Crunchy Ice Cream Dessert
2 cups Rice Chex, crushed
1 cup flaked coconut
1 cup pecans, chopped
2/3 cup brown sugar
5 Tablespoons butter
1 (1/2 gallon) ice cream, any flavor
Combine Rice Chex, coconut, pecans, brown sugar, and softened butter. Press 2/3 of mixture in bottom of 9x13 inch pan. Bake at 250°F for 25 minutes. Cool completely. Spread the 1/2 gallon of softened ice cream over crust. Put remaining 1/3 of crumbs on top of ice cream. Cover with foil and freeze until ready to serve.