The official confirmation dessert.

2 C. Corn Chex, rolled into crumbs
2/3 C. brown sugar, packed
1 C. coconut
1/2 C. margarine, melted
1/2 gal. vanilla ice cream or sherbet, softened

Mix Corn Chex, brown sugar and coconut in a 9×13″ pan and pour 1/2 cup melted margarine over mixture. Stir thoroughly. Take out 1/3 of mixture for topping and press rest into bottom of pan. Unwrap softened box of ice cream and cut into slices about 1″ thick; layover mixture in pan. Use a spoon to smooth ice cream to distribute evenly. Sprinkle remaining Corn Chex mixture over top. Freeze.