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2 ½ cups Rice Krispies

1 ½ cups flake coconut

1 cup chopped pecans

¾ cup brown sugar

1 stick butter or margarine, melted

½ gallon vanilla ice cream

Mix Rice Krispies, coconut, pecans, brown sugar, and butter. Spread evenly in a 9×13″ pan or casserole dish. Bake at 300º F. for 30 minutes, stirring occasionally. Cool. Divide mixture in half leaving one half evenly spread in the 9×13″ pan.

Cut the ice cream into ½ inch slabs and layer on top of the Rice Krispies mixture. Pour the second half of the mixture on top and spread evenly. Freeze. Serve in squares.

Desserts, 2001