Evelyn Latham’s Ice Cream Dessert
- ½ gallon vanilla ice cream (softened)
- 2 cups crisped rice cereal
- 1 cup shredded coconut
- ½ cup chopped nuts of your choice
- 2/3 cup packed brown sugar
- 1/3 cup butter, melted
Crush rice cereal with rolling pin; then mix cereal with coconut, nuts, brown sugar and butter.
Pat two-thirds of this mixture in the bottom of a 9-inch by 13-inch cake pan. Spread softened ice cream on top. Sprinkle remaining cereal mixture on top. Freeze.