Ice-Cream Crunch



8 cups vanilla ice cream
3 cups crispy rice cereal
2 cups shredded coconut, toasted
1-1/2 cups chopped nut, toasted
1/2 cup packed brown sugar
1/2 cup butter, melted

1. Soften ice cream in refrigerator for 30 minutes. Meanwhile, mix together cereal, coconut, nuts, sugar and butter.
2. Spread half of the mixture into bottom of 13- x 9-inch glass baking dish. Spoon ice cream over top, smoothing with back of spoon; sprinkle remaining coconut mixture over top. Freeze until set, about 30 minutes, or for up to 1 day. Let stand at room temperature for 5 minutes; cut into squares.
Tip: On baking sheet, toast coconut in 330°F oven for 5 minutes or until golden, tossing once or twice.