Ingredients:

1 cup (250 mL) lightly packed brown sugar
1/2 cup (125 mL) butter, softened
3 cups (750 mL) cornflakes
1 cup (250 mL) toasted sliced almonds
1 cup (250 mL) toasted flaked coconut
3 pints (1.5 L) vanilla ice cream, softened
1 (10-ounce/300 g) package frozen strawberries, thawed

Directions:

In large mixing bowl, beat brown sugar and butter until light and fluffy. In another bowl, combine cornflakes, toasted almonds and toasted coconut; stir into creamed mixture. Spread two-thirds of mixture into a lightly greased 13×9-inch (33×23 cm) dish.

Top with softened ice cream and sprinkle with remaining cornflake mixture. Cover with plastic wrap and freeze for several hours, until firm.

Soften slightly before serving. Top with strawberries. Makes 12 servings.