Ice Cream Crunch

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henson Estate in Dallas, Texas in 1982.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 8 cups vanilla ice cream
 * 3 cups crispy rice cereal
 * 2 cups shredded coconut toasted
 * 1½ cups toasted chopped nuts
 * ½ cup packed brown sugar
 * ½ cup butter melted

Directions

 * 1) Soften ice cream in the refrigerator for 30 minutes.
 * 2) Meanwhile mix together cereal, coconut, nuts, sugar and butter.
 * 3) Spread half of the cereal mixture into the bottom of baking dish then spoon ice cream over top smoothing with back of a spoon.
 * 4) Sprinkle remaining cereal mixture over top and freeze until set.
 * 5) Let stand at room temperature for 5 minutes then cut into squares.