Ice Cream Crunch
2 c. Rice Krispies, crushed
1 c. grated coconut
1/2 c. chopped pecans
1/2 c. chopped almonds
1 stick butter, melted
1 c. light brown sugar
1/2 gallon vanilla or coffee ice cream
Caramel or butterscotch sauce
Mix Krispies, coconut, nuts and butter in a pan and brown in the oven.
Remove from oven and add brown sugar. Line 9 x 13 pan with wax paper.
Halve crunch mixture; layer half of crunch in pan and put ice cream on
top. Top with remaining crunch mixture. Cover and freeze. Serve with
caramel or butterscotch sauce as topping.