Rice Chex Dessert - cooking recipe

Ingredients
    1/4 c. margarine
    1/2 c. chopped pecans
    1 c. brown sugar
    1 c. Angel Flake coconut
    2 1/4 c. crushed Rice Chex
Preparation
    Melt oleo; add nuts and toast until brown.
    Add brown sugar, coconut and Rice Chex to first mixture.
    In 9 x 13 x 2-inch pan, put 1/2 of crumb mixture.
    Cover with 1/2 gallon of softened ice cream (vanilla).
    Put remaining crumbs on top.
    Press down. Freeze.

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