RASPBERRY COCONUT ICE CREAM DESSERT

Raspberry Coconut Ice Cream Dessert

1/2 cup (1 stick) margarine, melted
3/4 cup brown sugar
2 cups Rice Krispies
3/4 cup coconut
1 cup nuts
1/2 gallon vanilla ice cream, softened

Use 13 x 9-inch pan.

Melt margarine. Mix with brown sugar, Rice Krispies, coconut and nuts. Combine and bake for 30 minutes at 350 degrees F, stirring every 10 minutes. Remove and save 1/2 mixture for topping. Press other half into 13 x 9-inch pan. Smooth softened ice cream onto hot mixture. This will not spread, so drop evenly, smooth over top with back of spoon. Sprinkle remaining mixture over top and freeze 8 to 10 hours. Serve with warm topping.

Topping
1 (10 ounce) package raspberries (frozen)
2 tablespoons granulated sugar
1 tablespoon cornstarch

Mix sugar and cornstarch together. Add berries and cook until thick.