Yields 9 servings. 2-1/2 cups oven-toasted rice cereal

1 cup flaked coconut

1 cup light brown sugar, firmly packed

1/2 cup Kleinpeter butter, melted

1 quart Cr?me de la Kleinpeter Coconut Almond Crunch Ice Cream, softened

1. In a mixing bowl, combine cereal, coconut, brown sugar and butter. Mix well.

2. Spread half of mixture on bottom of a 9x9-inch square pan. Top with the ice cream, spreading evenly over the cereal mixture.

3. Spread remaining cereal mixture over ice cream. Freeze until firm. Cut into squares when ready to serve.