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     Title: Crunchy Ice Cream Delight
Categories: I scream, Nuts, Cereal
     Yield: 15 servings

     2 tb Butter
   1/2 c  Slivered almonds
     1 c  Crushed Rice Chex
   1/2 c  Sweetened shredded coconut
   1/2 c  Packed brown sugar
   1/8 ts Salt
    56 oz Carton vanilla bean ice
          - cream; softened if
          - necessary

 Set oven @ 375 F/190 C.

 In a large skillet, melt butter over medium heat. Add
 almonds; cook and stir 2-3 minutes or until toasted.
 Stir in Rice Chex, coconut, brown sugar and salt. Press
 onto bottom of an ungreased 13x9" baking dish. Bake
 5-6 minutes or until edges are golden brown. Cool 10
 minutes; place in freezer 30 minutes.

 Gently spread ice cream over crust. Cover and freeze
 overnight. Cut into bars.

 Recipe by Angie Ricklefs, Sioux City, Iowa

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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