Ice Cream Dessert
2 ½ c. crispy rice cereal
1 (3 ½ oz) can flaked coconut
1 c. chopped pecans
½ c. (1 stick) butter or margarine
¾ c. brown sugar
½ gallon ice cream - (we use vanilla)
Combine rice cereal, coconut, pecans, butter, and brown sugar on a cookie sheet with sides (or a jelly roll pan). Stir to mix.
Toast in 300 degree oven for 30 minutes, stirring frequently. Let cool.
Put half of cereal mixture in 9x13 inch pan.
Cut ice cream in 1 inch thick pieces. Arrange ice cream pieces in a layer on cereal mixture.
Put the rest of the cereal mixture on top of the ice cream.
To serve, cut into squares.
Pairs Well With
My mom got the recipe in college from one of her professors.
Submitted by: "David LaFond"