Combine the margarine, coconut, rice Krispies, brown sugar and chopped pecans together in a bowl
Press 1/2 of the mixture into a 9x13 inch pan
Scoop the cannel ice cream on top of the mixture, if you can find a square carton of ice cream the just slice it into 1/2 inch slices
Then press the rest of the Rice Krispie mixture on top of the ice cream and store in the freezer for 12 hours
Top with strawberries and hot fudge drizzle