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1-1/2 crisp rice cereal
1/4 cup butter or margarine, melted
1 cup shreded or flaked coconut
1 quart vanilla ice cream, softened
1/2 cup chopped nuts
1 can Solo or 1 jar Baker Strawberry or Raspberry filling
1/4 cup firmly packed brown sugar
Grease 8-inch square pan and set aside.
Place cereal, coconut, nuts, brown sugar and butter in medium-size bowl and stir to mix. Pat half of mixture in prepared pan. Spread ice cream evenly over mixture. Sprinkle remaining cereal mixture over and press lightly into ice cream. Cover and place in freezer until firm.
When ready to serve, spread strawberry filling over top and cut into sixteen 2-inch squares.
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