1. Soften ice cream in the refrigerator for 30 minutes.

2. Meanwhile mix together cereal, coconut, nuts, sugar and butter.

3. Spread half of the cereal mixture into the bottom of a 9X13 (3 L) baking dish.

4. Spoon ice cream over top, smoothing with back of a spoon.

5. Sprinkle remaining cereal mixture over top, freeze until set, about 30 minutes or for up to 1 day.

6. Let stand at room temperature for 5 minutes, cut into squares.