Ice Cream Crunch

1/2 gallon vanilla ice cream, softened
1 cup brown sugar
1/2 cup margarine
3 cups rice crispies
3/4 cup coconut
1/2 cup chopped nuts
1 large package strawberry danish dessert
1 large package frozen strawberries

Melt brown sugar and margarine in large pan. Add rice crispies, coconut, and nuts. Spread 1/2 mixture in 9X13 glass pan. Spread ice cream on top. Place in freezer for 5 minutes or until firm. Remove from freezer and spread remaining mixture on top of ice cream. Return to freezer until ready to serve.

Topping: Prepare danish dessert as directed and add strawberries. Store in refrigerator.

When serving slice ice cream crunch into pieces and top with strawberry sauce.