Cold and Crunchy Dessert

Here is another favorite recipe of mine. A dessert that you can make ahead and everyone loves. This one came from a very special lady named Linda, a very dear friend who passed away a few years ago. She always brought a dessert to our Thornberry quilt meeting so this one came from her. I always think of her when I make it.

Cold and Crunchy Dessert

2 ½ cups rice Krispies
1 cup coconut
1 cup chopped pecans
1 stick butter, melted
¾ cup brown sugar
½ gallon vanilla ice cream softened
Mix rice krispies , coconut, pecans, and melted butter in a long shallow baking pan ( jelly roll pan worked well ). Toast at 300 degrees for 30 minutes until golden brown, stirring occasionally. Add brown sugar to hot mixture and stir well. Put half of mixture in 9x13 pan. Spread ice cream on top. Add rest of topping. Cover and freeze. Serve cut into squares with caramel sundae topping.