Crunchy Freeze -Sally

1/2 cup margarine, melted
1 cup chopped pecans
1/4 cup coconut
2 1/2 cups rice krispies
3/4 cup brown sugar
1 carton vanilla ice cream

Melt margarine in a 9x13 pan. Add chopped pecans, coconut, rice krispies, and brown sugar. Stir to coat. Bake at 300° for 20 minutes, until golden brown. Check it every 5 minutes and stir, careful not to burn. Remove half of the mixture, then spread remaining half evenly across the bottom of the pan. Let the ice cream soften slightly (this makes it easier to work with). Cover the crunchy layer with ice cream, then sprinkle the remaining mixture on top. Freeze. You can also make individual cakes by cutting the ice cream into squares and coating it with the mixture.