In a separate bowl, combine:
2/3 cup brown sugar
1 1/3 cup coconut
1/3 cup chopped pecans
Pour butter over and stir.
Add:
2 1/2 cups rice crispies
Stir. Spread out on cookie sheet, bake at 300 degrees for 21 minutes Every 7 minutes turn/stir/fold so it gets brown all over. While topping is baking, take 1/2 gallon of vanilla ice cream out of freezer to soften.
Divide topping in half. Place half on bottom of greased 9x13 pan. Slice ice cream and spread evenly over crust. Sprinkle remaining topping over top of ice cream. Cover and freeze overnight. Cut and serve with caramel topping.
Sorry - no picture of the finished product! Trust me, it's good!
yum yum yum, i want to try it!
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