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
Directions: 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.
Notes: This is a great make-ahead dessert that you can make with any flavor of ice cream. We especially like it made with peach or strawberry ice cream, but you can make it according to your own family's tastes.