2 1/2 cups crushed rice cereal (I've also had something similar using corn flakes)
1 cup firmly packed brown sugar
1/2 cup butter, melted (I used a vegan margarine-type spread)
1 cup finely chopped cashews (I've also made something similar using pecans)
1 cup angel flake coconut
1/2 gallon butter brickle ice cream (or preferred flavor), slightly softened
Mix together the cereal, brown sugar, butter, cashews and coconut.
Place half the mixture in the bottom of a 9x13-inch baking dish (I used 2/3 of the mixture in the bottom).
Spread ice cream over the top.
Sprinkle with remaining cereal mixture.
Cover and freeze until firm.
Source: Good Things to Eat: Comfort Foods From America's Heartland, Summer 2010 (A collection of recipes from Capper's and Grit); posted by LuAnn.