submitted by Brooke
2 cups
rice crispy cereal
1 cup
brown sugar
1/2 cup
melted butter
1 cup
coconut (optional)
1 cup
chopped nuts (optional)
Mix all
ingredients together, press half in bottom of 9×13 pan. Leave half
gallon vanilla ice cream at room temp until spreadable and spread over
crust. Sprinkle remaining the other half of the rice crispy mixture over
the top of the ice cream layer.
Freeze
until serving. Top with raspberry sauce.
Raspberry Sauce: 1 bag frozen raspberries, defrosted and
blended. Put into saucepan, and boil. Combine with 1/3 cup sugar,
cook until sugar dissolves. Cool.
