Ingredients
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2 1/2 c. Rice Chex, crushed fine
1 c. brown sugar
1 c. coconut
1 stick butter, melted
1/2 c. chopped pecans
Preparation
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Press 3/4 of mixture in a 9 x 13-inch container and freeze. Soften 1/2 gallon vanilla ice cream and spread over frozen crust. Freeze again.
Pour 1 large can chocolate syrup on ice cream. Sprinkle remaining Rice Chex mix on top and freeze.
Take out 10 minutes before serving.
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