Combine: 2/3 cup brown sugar
1/2 cup margarine, melted
1/2 cup coconut
1/2 cup nuts – pecans, chopped
1/2 teaspoon vanilla
2 1/2 cups Cornflakes or rice chex (slightly crushed in your hand)
1/2 gallon Whitey’s Butter Brickle Ice Cream
1. In a mixing bowl, combine all ingredients EXCEPT the Whitey’s Butter Brickle Ice Cream.
2. Spread 1/2 of the crunchies in the bottom of a 9X9 pan.
3. Soften and then spread the Whitey’s Butter Brickle Ice Cream 1/2 Gallon on top of the crunchies mixture.
4. Spread the remaining 1/2 of the crunchies over the ice cream and freeze. Dessert can be made the night before.
Makes 12 servings