1&1/2 cups rice bubbles, 3/4 cup brown sugar, 1/4 cup butter (melted), 1 cup flaked coconut, 1/2 cup chopped walnuts, ice cream topping, 2 trays vanilla ice cream.
Method: Lightly mix rice bubbles, sugar, butter, coconut and walnuts. Put half mixture into greased 8 x 8 inch tin. Spread evenly with slightly softened ice cream. Sprinkle with remaining rice bubble mixture. Press down lightly. Cover and freeze until firm. Cut into squares and serve with topping syrup.
Source: contributed by Mrs M. P. Wakefield in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.45.
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