Ice Cream Torte - cooking recipe

Ingredients

2 1/4 c. Rice Krispies
8 oz. grated coconut
1 c. coarsely chopped pecans
1 stick butter or margarine
3/4 c. brown sugar
1/2 gal. vanilla ice cream

Preparation

Take ice cream out of freezer and let set out while toasting first 3 ingredients, so it will be very soft.
Melt stick of butter in large jelly roll pan and toast first 3 ingredients for 30 minutes in 300\u00b0 oven.
Toss every 10 minutes until evenly browned.
Remove and add brown sugar until well combined.
Put 1/4 of mixture aside.
Press rest of mixture in bottom of buttered 9 x 13-inch pan.
Slice ice cream and spread in bottom of pan evenly.
Sprinkle remaining mixture over ice cream.
Freeze. Remove from freezer 10 minutes prior to serving.
Serves 16.