2 1/2 cups Rice Krispies
1 can flake coconut (4 oz.)
1 cup pecans (broken)
1 stick butter (melted)
3/4 cup brown sugar
1/2 gallon block of vanilla ice cream

Place all ingredients BUT brown sugar and ice cream in a 9x13" pan and toast at 300 degrees for 30 minutes. Stir often and brown evenly. To the hot mixture, add brown sugar and stir to blend in. Put half of this mixture in the bottom of baking pan and reserve half for topping. (Remove ice cream from freezer at least 5 minutes before the next step. Cut ice cream into one-inch thick slices and place on top of the crunchy mixture. Spread and press down. Spread remaining topping evenly on top. Cover and place in freezer. (Delicious!)