* 1/2 cup chopped pecans
    * 1/2 cup flaked coconut
    * 1 package fudge brownie mix (8-inch square pan size)
    * 1 pint vanilla ice cream
    * 1 jar (12-1/4 ounces) caramel ice cream topping


    * Place pecans and coconut in an ungreased baking pan. Bake at 350° for 10-12 minutes or until toasted, stirring frequently.
    * Meanwhile, prepare brownie batter and bake according to package directions. Cool on a wire rack; cut into small squares.
    * When ready to serve, in six parfait or dessert glasses, layer with brownies, ice cream, caramel topping and pecan mixture; repeat layers one or two times. Yield: 6 servings.