Ice Cream Crunch (Serves 9-12)

An ice cream dessert tucked away in the freezer like this one , is a summertime blessing when guests arrive or family members need a sweet treat. I often double this recipe in a 9x13-inch pan.

1 cup crisp rice cereal
2 tablespoons butter or margarine
1/4 cup light brown sugar
1/3 cup chopped walnuts
1/3 cup flaked coconut
1 quart vanilla ice cream or frozen yogurt

1. Oven toast rice cereal by putting cereal in a 9x13-inch     baking pan in preheated 350 degree oven for 10-15     minutes. Cool and crush the cereal.

2. Melt butter or margarine in skillet; add sugar and heat     slowly, stirring until blended.

3. Add crushed rice cereal and toss well to coat with     butter-sugar mixture.

4. Remove from heat; add walnuts and coconut.

5. Reserve 2/3 cup cereal mixture for topping. Spread     remaining cereal mixture into an 8x8-inch square pan.     Spread ice cream on top. Sprinkle the 2/3 cup cereal     mixture over the ice cream. Freeze.

6. Cut in squares to serve.