• 1 cup pecans, chopped
• 1 cup coconut flakes
• 2-1/2 cups crispy rice cereal, crushed
• 1 cup firmly packed light brown sugar
• 1/2 cup butter or margarine
• 1 quart vanilla ice cream, softened

Bake pecans and coconut in shallow pans at 350 degrees F., stirring occasionally, 5 to 10 minutes or until toasted.

Combine pecans, coconut, and crushed cereal in a medium bowl.

Bring sugar and butter to a boil in a small saucepan over medium heat, stirring constantly; boil, stirring constantly, 1 minute. Pour over cereal mixture, stirring until coated.

Press half of cereal mixture into a 9-inch square pan lined with plastic wrap; freeze until firm.

Spread with ice cream; press remaining cereal mixture over ice cream. Cover and freeze 8 hours or until firm.

Cut into bars.

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