Ice Cream Cake - cooking recipe

Ingredients

2 1/2 c. Rice Chex, crushed
1 c. brown sugar
1 c. coconut
1 stick butter, melted
1/2 c. chopped pecans
1/2 gal. vanilla ice cream
1 large can chocolate syrup

Preparation

Mix the first 5 ingredients together, using 2 cups Rice Chex. Reserve 1/2 cup Rice Chex for topping.
Press into a 13 x 9-inch pan
and
freeze.
Soften
vanilla ice cream. Spread over
crust. Freeze.
Pour
chocolate
syrup
on
ice
cream. Sprinkle remaining Rice Chex on top and freeze.