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Categories:
milk marshmallows semi-sweet chocolate morsels butter flaked coconut graham cracker crumbs vanilla ice cream pecans
Viewed: 64 - Published at: 4 years agoIngredients
- 1 (13 oz.) can evaporated milk
- 1 (10 1/2 oz.) pkg. miniature marshmallows
- 1 (6 oz.) pkg. semi-sweet chocolate morsels
- 1/2 c. butter or margarine
- 1 (3 1/2 oz.) can flaked coconut
- 2 c. graham cracker crumbs
- 1/2 gal. vanilla ice cream
- 1 c. chopped pecans or walnuts
Method
- Combine first 3 ingredients in top of double boiler; bring water to a boil.
- Reduce heat to low; cook until chocolate and marshmallows are melted.
- Remove and set aside to cool.
- Combine butter and coconut in a saucepan over medium heat.
- Cook, stirring often, until coconut is lightly browned.
- Remove from heat and stir in graham cracker crumbs.
- Press 3/4 of crumb mixture into a 13 x 9 x 2-inch pan.
- Cut ice cream crosswise into 1/2-inch thick slices.
- Arrange half of slices over crust. Pour 1/2 of chocolate mixture over ice cream; then repeat layers.
- Combine remaining mixture and pecans over top.
- Cover and freeze until firm.
- Yields 15 servings.
