Ice Cream Crunch

This is our favorite summer time dessert. If you make it at least a day in advance and it has a chance to freeze hard- you can slice it into "ice cream bars." We usually enjoy it the evening of the day we prepare it and just use a fork to eat it. We almost always double the recipe and make it in a sheet cake pan.

1/2 cup butter, cubed

1/2 cup brown sugar

3 cups crisp rice cereal

2 cups flaked coconut

1 cup chopped nuts (I use pecans)

1/2 gallon vanilla ice cream, softened

In a 3qt saucepan cook the butter and brown sugar until the sugar dissolves.

Mix the cereal, coconut and nuts. Add the caramel mixture and stir until well mixed. Press half of the cereal mixture into a greased 9x13 pan. Spread the softened ice cream over the cereal mixture. Top with the remaining cereal mix. Freeze until firm.