Toast rice krispies in oven until just golden. Combine with margarine coconut, brown sugar and chopped nuts. Let ice cream soften slightly. In a 9 x 9 pan, place one-half of the rice krispie mixture in bottom. Press into place. Top with softened ice cream and then the remaining rice krispy/sugar/nut mixture. Cut piece of wax paper large enough to fit the pan, place on top and press krispy mix into ice cream. Place all into freezer to harden. Remove from freezer about 10 minutes before serving time and cut into squares.
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