1 cup butter, melted
2 cups brown sugar
3 cups Rice Krispies
1 1/2 cups chopped pecans
2 quarts vanilla ice cream
*1 package strawberry Danish Dessert (It's much better than the raspberry flavored.)
12-16 oz. bag frozen raspberries (thawed and drained, reserve drained juice)
Mix together the Rice Krispies and the chopped pecans in a medium sized bowl. Set aside.
Mix together the melted butter and the brown sugar in a medium saucepan and cook over medium heat until sugar is dissolved. Add the Rice Krispie/pecan mixture into the saucepan. Mix and cool.
After this has cooled, put half of the mixture in the bottom of a 9x13 pan and spread evenly. Put the vanilla ice cream on top of the Rice Krispie layer. Spread ice cream evenly. (You may want to let the vanilla ice cream sit out for about 10 minutes so it is easier to work with.) Put remainder of Rice Krispie mixture on top of ice cream. Cover well and freeze.
Photo and original recipe from HERE