- 1 cup butter
- 4 cups crispy rice cereal (such as Rice Krispies®)
- 1 cup brown sugar
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1/2 gallon strawberry ice cream, softened
- Melt butter in a large saucepan over medium-low heat; remove from heat. Add rice cereal, brown sugar, coconut, and pecans; stir well. Pat half the cereal mixture into the bottom of a 9×13-inch baking pan.
- Cut slices of ice cream and spread on top of cereal mixture; layer the remaining cereal mixture on top of ice cream layer.
- Place in freezer until set, at least 1 hour. Cut into squares when ready to serve.