from yellow book/old
1 – 6 oz pkg Chocolate Chips
1 13 oz can evaporated milk
1 10 2/2 oz pkg miniature marshmallows
1 1/3 C flaked coconut
6 Tbl butter
2 C rice crispies, crushed
1 C walnuts
1/2 gallon vanilla ice cream.
Melt Chocolate chips in milk, bring to a boil, uncover till thickened, stir constantly. Add marshmallows, heat and stir constantly. Chill
In skillet cook and stir coconut in butter till browned Stir in cereal and nuts. Spread 3 C on bottom of 13″ x 9″ pan. Cut ice cream into horizontal slices of 24. Arrange 1/2 on crust and spread with 1/2 chocolate mixture. Repeat layer toping with cereal. Cover, freeze till firm. Let Stand 5 – 10 min before serving. 16 servings
Deb Skea's Kitchen 