Crunchy Ice Cream
|Margarine||1⁄2 Cup (8 tbs), melted (1 Stick)|
|Crisp rice cereal||3 Cup (48 tbs)|
|Flaked coconut||2 Cup (32 tbs)|
|Chopped pecans||1 1⁄2 Cup (24 tbs)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Vanilla ice cream||1⁄2 Gallon (New York Variety)|
|Chocolate topping||7 Ounce (1 Bottle, Magic Shell Chocolate Topping)|
Combine the margarine, cereal, coconut and pecans in a large bowl and mix well.
Spread in a 9x13 inch baking dish sprayed with nonstick cooking spray.
Bake at 300 degrees for 30 minutes or until golden brown, stirring frequently.
Return the cereal mixture to the bowl and mix in the brown sugar.
Spread half the rice mixture evenly in the 9x13 inch baking dish.
Slice the ice cream into 1/2 inch thick slabs and fit in a single layer over the cereal layer.
Spread the remaining cereal mixture over the ice cream.
Press layers gently.
Cover and freeze.
Cut to serve; drizzle each serving with the topping.