Here’s a throwback to the 1950s, when coconut flakes appeared in so many desserts that it seemed they were required by law. Casseroles were also popular then, and this dish is basically a frozen dessert casserole complete with the aforementioned coconut flakes, nuts, and Rice Krispies.

This is my Aunt Jane’s recipe, though I don’t remember her ever making it in my lifetime. I made it for my Uncle Mike when I went to visit, not knowing that he’s now lactose intolerant and wouldn’t eat it. Peppermint ice cream is apparently not so easy to find everywhere, either, so I swapped in mint chocolate chip.

The result is something like a casserole version of an ice cream sundae. If you like your ice cream with stuff on it, feel free to play around with this and swap in whichever ice cream flavor and/or toppings you prefer.

1/2 c. butter, melted
1 c. brown sugar
1 c. angel flake coconut (sweet or unsweet)
1 c. nuts
2 1/2 c. Rice Krispies
1/2 gallon peppermint ice cream (or any other flavor)

Take the ice cream out of the freezer while you mix the other ingredients so it’s easier to work with later.

Melt the butter and blend together with the brown sugar. Add the coconut, nuts, and Rice Krispies.

Spread 1/4 of this mix in a large casserole dish. Add the ice cream on top, trying to get an even spread, but it doesn’t have to be perfect. Sprinkle the remainder of the crumb mixture on top.

Freeze overnight.

Serves 10-12. Leftovers after the first serving can be moved to a freezer bag or smaller container to take up less space in your freezer.