1 cup chocolate chips1 12-oz. can evaporated milk
5 cups mini marshmallows
1-1/3 cups coconut
6 Tbl. butter
2 cups Rice Crispy Cereal, roughly crushed
1 cup chopped pecans
1/2-gallon vanilla ice cream
In saucepan, melt chocolate in evaporated milk over medium heat. Bring to boil. Simmer, uncovered for 4 min, stirring constantly. Remove from heat and add marshmallows. Stir until marshmallows are melted. Allow to cool completely. In large skillet, melt butter and mix in coconut. Stir together until lightly browned. Stir in crushed rice crispies and chopped nuts. Spread 3 cups of the mixture in a 9x13" pan prepared with parchment paper. Thinly scoop and arrange half of the ice cream over the cereal. Pour over and spread with half the chocolate mixture. Repeat ice cream and chocolate layers. Top with remaining cereal. Cover; freeze until firm. Let stand at room temperature for 5-10 minutes before cutting to serve. Cut with sharp metal bench scraper or large butcher knife.
