-- Phyllis Bryce

1 cube margarine
2 1/2 cups rice crispies
1 cup pecans
1/4 cup coconut
3/4 cup brown sugar
1/2 gallon ice cream

Melt margarine in 9x12 pan in 300 degree oven. Stir in rice krispies, pecans, coconut and brown sugar. Cook until brown (bake about 10 minutes, stir, then bake about 10 minutes more).

Leave half of the mixture in the pan. Smooth on 1/2 gallon ice cream. (I scoop out small portions, so they smash down easier.) When the ice cream is all on and smoothed out, sprinkle the rest of the mixture on top. Freeze for several hours so it will be nice and hard.

Top with your favorite caramel or chocolate syrup.

Labels: Desserts, icecream