4 c rice crispies
1 stick butter (1/2 c)
1 c sweetened coconut flakes
1/2 to 1 c pecans chopped
1/2 to 3/4 c brown sugar
1/2 gallon vanilla ice cream
Carmel sauce or topping
Set ice cream out to soften. Melt butter in a 9×12 cake pan. Add rice crispies, coconut, and pecans. Bake at 325 f for about 20-30 min stiring frequently until browned. Add brown sugar and mix well. Divide rice crispie mixture in half and line bottom of the cake pan with 1/2 of it. Cut softened ice cream into 6 pieces and lay pieces over the rice crispie mixture. Press into pan. Cover ice cream with remaining rice crispie mixture. place into freezer to firm up ice cream. Cut into slices and top with caramel sauce to serve.
NOTE:
I usually add the brown sugar to the rice crispies mixture and bake it all together rather than adding it after the crispies are browned, BUT you REALLY have to watch it as the sugar burns VERY easily. Probably easiest to make as described above