[Kitchen Witch]

FROZEN CHOCOLATE DESSERT

1 (13 oz) can evaporated milk
1 (10-1/2 oz) pkg 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 cups graham cracker crumbs
1/2 gallon vanilla ice cream
1 cup chopped pecans or walnuts

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 coconut and butter 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 three fourths of crumb mixture into 13- x 9- x 2-inch baking pan. Cut ice cream crosswise into 1/2-inch-thick slices. Arrange half of slices over graham cracker crust. Pour half of cooled chocolate mixture over ice cream; then
repeat the layers. Combine remaining crumb mixture and pecans; sprinkle over top of dessert. Cover and freeze until firm. Let stand at room temperature 5 minutes before serving. Yield: 15 servings.