1 package (19.8 ounces) brownie mix batter prepared according to the package directions
1/2 gallon strawberry ice cream, slightly softened
1 container (8 ounces) frozen whipped topping, thawed
1/2 cup sweetened flaked coconut, toasted
1. Bake the brownies according to the package directions for an 8-inch round cake pan. Remove from the pan and allow to cool completely.
2. Meanwhile, line an 8-inch freezer-safe bowl with plastic wrap; pack with the strawberry ice cream. Cover and freeze until firm.
3. Place the prepared brownie on a platter and invert the molded ice cream onto it. Remove the plastic wrap. Spread the whipped topping over the ice cream and the sides of the brownie, then sprinkle with the coconut. Freeze for at least 2 hours, or until firm.
4. Serve, or cover and keep frozen until ready to serve. Remove from the freezer about 10 minutes before serving to soften slightly.
** To remove the ice cream from the bowl easily, use the warmth of your hands or some warm water to heat up the outside of the bowl a bit. It should come right out. Since this version doesn't require any final baking, it can easily be made in advance and kept frozen until ready to serve.