Soften ice cream in refrigerator for 30 minutes. Meanwhile mix together cereal, coconut, nuts, sugar and butter.

Spread half of themixture into bottom of 13x9-inch baking dish.

Spoon ice cream over top, smoothing with back of spoon; sprinkle remaining coconut mixture over top. Freeze until set, about 30 minutes, or for up to1 day.

let stand at room temperature for 5 minutes, cut into squares. Source: Canadian Living magazine [Jul 95] Originator: Wanda Taylor, Ameliasburg, Ontario, Canada

Per Serving: about 485 calories, 7 g protein, 32 g fat, 46 g carbohydrate [-=Pam=-] PA_Meadows@msn. Com