1/2 C. margarine, melted
1 C. brown sugar, packed
3 C. corn flakes, crushed
1 C. chopped nuts
1 C. coconut
1 qt. vanilla or French vanilla ice cream, softened
Directions:
Mix all of the above, except ice cream, reserving about 3/4 cup of
crumbs. Press remaining into 9-inch pie pan. Fill with 1 quart softened
vanilla or French vanilla ice cream. Sprinkle reserved crumbs on top.
Freeze for several hours. Makes approximately 8 servings.
VARIATION: Spread fudge topping on top of ice cream and then sprinkle
remaining crumbs on top. (Delores Giles)