Ice Cream Crunch Dessert
2 cups Rice Krispies
1 cup coconut
1 cup chopped pecans
1/2 cup brown sugar
1 stick butter or margarine (melted)
1/2 gallon vanilla ice cream (I used chocolate chip for the
one we had today)
caramel ice cream topping
Mix together rice krispies, coconut, chopped pecans and margarine in a large bowl. Spread on cookie sheet. Bake at 325 degrees for 20 min. Spread 1/2 on bottom of a 9x13 in. pan. Drizzle with caramel topping. Open box of ice cream all the way so that the sides are off the ice cream. Slice the ice cream into even pieces about an inch thick. Lay pieces on top of the rice krispie mixture. Put the rest of the rice krispie mixture on the top of ice cream. Drizzle top with caramel topping. Freeze for at least 3 hours before eating.
