Charlene's Recipe

Frozen chocolate dessert

Category: Whitsons

Serves 15

1 (13 oz) can evaporated milk
1 (10 1/2 oz) package miniature marshmallows
1 (6 oz) pkg semi sweet chocolate morsels
1/2 cup butter or margarine
1 (3 1/2 oz) can flaked coconut
2 cup graham cracker crumbs
1/2 gallon vanilla ice cream
1 cup chopped pecans

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 from heat and set aside to cool. Combine butter and coconut in a small 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 13x9x2 inch baking pan. Cut ice cream crosswise into 1/2 inch thick slices. Arrange half of slices over graham cracker crust. Pour half of chocolate mixture over ice cream, then repeat layers. Combine remaining crumb mixture and pecans; sprinkle over top of dessert. Cover and freeze until firm. Let stand at room temperature for 5 minutes before serving.