Rachel
2 cubes butter or margarine
2 cups brown sugar
4 cups Rice Crispies
2 cups chopped walnuts
2 cups coconut
1 gallon vanilla ice cream
Melt butter, mix with sugar, add walnuts, rice crispies, and coconut. Mix well. Press 2/3 of mixture in the bottom of a 9x13 pan. Slice ice cream into 1" thick bricks, and layer on top of mixture. Press to fill all gaps and evenly cover. Add remaining rice crispie mixture on top of ice cream, and press. Freeze at least 1 hour before serving. Top with caramel and chocolate toppings when serving.
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