1 cup butter
1 cup brown sugar
5 cup rice crispy cereal
½+ gallon vanilla ice cream, softened
1 jar caramel topping
In a large saucepan over medium heat, melt the butter and sugar, stirring to combine. Stir in the cereal 1 cup at a time; remove from the heat.
Press ½ of the crispy mixture onto the bottom of a 9x13 inch pan. Slice the ice cream and spread the entire ½+ gallon(Use what you need to evenly create a layer of ice cream)in an even layer over the crispy layer. Top with the remaining crispy mixture. Drizzle the caramel topping over the dessert. (more or less; it’s to your taste)Freeze for at least 1 hour.