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Melt butter in 9x13 pan in 225F oven. Add almonds
& lightly brown at 325F for 10-15 minutes. Remove
from oven and add brown sugar, crushed chex and
coconut. Mix well. Remove 1/2 mixture from pan
and set aside. Pat evenly in bottom of pan. Spread
1/2 gallon softened ice cream over mixture. Top
ice cream with remaining chex mixture. Freeze.
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