Raspberry Ice Cream Dessert

Submitted by Michelle Tolman

1 1/2 sticks butter (NOT margarine)
1 1/2 Cup brown sugar
4 cup Rice Krispies
1 Cup chopped nuts(optional)
1 1/2 Cup coconut
1/2 gallon vanilla ice cream

In a large saucepan, cook butter and brown sugar until it boils; remove from heat. Combine Rice Krispies, nut and coconut; add to heated mixture. In a 9 x 13 pan, pat one half of mixture in the bottom of the pan. Let it coll. Spread ice cream on top of bottom crust. Pat remaining half of Rice Krispie mixture on top of ice cream. Cover and freeze until firm. Top with Fruit Glaze when serving

Fruit Glaze

1 pkg. frozen raspberries or strawberries
1 pkg. raspberry or strawberry Danish Dessert

OR(homemade version)
3/4 Cup sugar
1/4 Cup modified food starch(or regular cornstarch)
1 1/2 Cup water
1 pkg. raspberry or strawberry Kool-aid
1 pkg. frozen raspberries or strawberries

Blend sugar, thickener and Kool-aid in saucepan. Add water and stir until dissolved. Heat; stirring constantly until thickened. Gently stir in berries. Cool.