My friend, Kim, brought this to a birthday celebration at work and it was devoured in no time flat. Not only that, it takes
"FRIED" ICE CREAM CAKE
1/2 gallon vanilla ice cream
2 1/2 cups rice crispy cereal
1 stick butter melted
1 cup coconut
1 cup finely chopped pecans
3/4 cup light brown sugar
Mix together rice crispy cereal, coconut, and pecans. While stirring rice crispy mixture pour melted butter to coat. Spread on a cookie sheet and allow to lightly brown in a preheated oven at 350 degrees. I baked mine for 6 1/2 minutes. Allow mixture to cool. Add brown sugar and mix well. In a 9 1/2 x 11 cake pan, place half of the rice crispy mixture. Slice ice cream in 1" slices and place over top of mixture. Add remaining rice crispy mixture on top. Place in freezer until firm.
I just took a bite and it is so, so, so yummy. Run do not walk to the store to get these ingredients!!!!!! (and yes it is worth the extra exclamation points.)
I didn't even get to take a great photo of this....because it was gone before I knew it. I suggest making this and hiding it from yourself to allow it to freeze overnight. The flavor and texture are even better.