This dessert is a perfect on for a church social, potluck, or family gathering. A big crowd pleaser (and one of my favorites, and I don't even enjoy coconut!)
3/4 cube butter
1 cup flaked coconut
2 c rice crispies
1 c brown sugar
1/2 gallon ice cream (I like vanilla)
Ice cream topping (I like canned raspberry pie filling)
Melt butter and brown sugar in saucepan. Stir in coconut and rice crispies. Set aside 1/3 of this mixture to sprinlke on top later. Press remainins 2/3 mixture in bottom of buttered 9x13 pan. Soften ice vream slightly and cut into slices (I cut the long way and cut into 4 slices) and arrange on top of rice crispy mixture. Press seams together with back of spoon. Sprinkle remaining 1/3 mixture on top of ice cream. Freeze overnight before serving. Serve with ice cream topping.
SO GOOD :)
Courtesy of: Kathy Coppin
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