1 cup shredded coconut
1 bag peanut topping (2 ounces), found on baking aisle
1 cup frosted cornflakes
1 pint vanilla or coconut ice cream
Lightly toast coconut in a moderate oven (300°F) or toaster oven in a pie tin until golden, 5-8 minutes. Combine toasted coconut with nuts in a bowl. Place frosted cornflakes in a sealable plastic bag and crush into small bits. Add cornflakes to coconut and nuts.
Scoop ice cream into dessert dishes and sprinkle liberally with topping.