Soften ice cream in refrigerator for 30 minutes.
Meanwhile mix together cereal, coconut, nuts, sugar and butter.
Spread half of the mixture into bottom of 13x9-inch baking dish .
Spoon ice cream over top, smoothing with back of spoon; sprinkle remaining coconut mixture over top.
Freeze until set, about 30 minutes, or for up to1 day.
Let stand at room temperature for 5 minutes, cut into squares.