• Mix together the brown sugar, rice krispies, nuts, coconut and melted butter.
• Spread half in the bottom of the 9x13 pan.
• Spoon the ice cream into a mixing bowl. Stir until softened and creamy.
• Spoon into pan over the crumble mixture. Use a metal spoon dipped in warm water to smooth the ice cream.
• Sprinkle the remaining crumbles on top of the ice cream. Use the spoon to pat smooth.
• Cover with plastic wrap and freeze for 2 hours.
• Remove from freezer. Use a sharp knife dipped in water to cut into squares.
• Spoon raspberry sauce over the top.

Raspberry Sauce

• In a saucepan mix the raspberries, sugar and water. Stir and bring to a boil. Turn down heat. Simmer for 10 minutes, stirring regularly.
• Mix the water and corn starch and stir into raspberry mixture. Turn up heat and stir until mixture thickens, 3-5 minutes.
• Stir in vanilla. Refrigerate until chilled.