Ice Cream Cake

4 cups rice crispy
3/4 cup coconut
1 1/2 cup brown sugar
1 1/2 cup butter melted
mix all together, spread half on bottom of 9x13 pan. Scoop and spread softened ice cream on top of bottom layer of rice crispy mixture. Top with remaining rice crispy mixture. Freeze. Serve topped with Raspberry Danish Dessert (follow recipe on box for fruit sauce) and frozen raspberries.