Instructions: Measure rice chex AFTER crushing. Mix the crushed rice chex, coconut, walnuts, brown sugar and margarine. Reserve about 1 cup of the mixture, use the rest to line a 9 x 13" pan, (glass pan is best) patting firmly to cover bottom. Slice chocolate ice cream about 3/4 inch thick and place a layer over the crumb bottom, cutting ice cream to fit pan and making sure all the bottom is covered evenly. Cover the chocolate ice cream layer with a similar layer of vanilla ice cream slices. Put rest of the crumb mixture over the top. Cover. Freeze.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.