Chocolate-Coconut Dessert

Name: Chocolate-Coconut Dessert
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 16 serving(s)
Ingredients: 12 ounces semi-sweet chocolate chips; 13 ounces fat-free evaporated milk; 10 1/2 ounces miniature marshmallows (5 cups); 1 1/3 cups flaked coconut; 6 tablespoons butter; 2 cups Rice Krispies, crushed; 1 cup walnuts or 1 cup pecans, chopped; 12 cups reduced-fat vanilla ice cream

Submitted by WiGal

"This wonderful recipe was served at my DIL's baptism by her maternal grandmother, and will be served at her child's baptism:) (Note that 12 cups is 3/4 of a gallon.)"

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Ready In:: 45mins
Ingredients:: 8
Serves:: 16

ingredients

12 ounces semi-sweet chocolate chips
13 ounces fat-free evaporated milk
10 ¹⁄₂ ounces miniature marshmallows (5 cups)
1 ¹⁄₃ cups flaked coconut
6 tablespoons butter
2 cups Rice Krispies, crushed
1 cup walnuts or 1 cup pecans, chopped
12 cups reduced-fat vanilla ice cream

directions

In sauce pan, melt chocolate in milk; bring to boil; boil gently, uncovered, 4 minutes or until thickened, stirring constantly.
Add marshmallows; heat and stir until melted.
Wait for it to cool.
In skillet cook and stir coconut in butter until lightly browned.
Stir in cereal and nuts into the skillet.
Spread 3 cups of cereal mixture in bottom of 13 X 9 inch pan.
Cut ice cream in half lengthwise and then horizontally into 12 slices making a total of 24 pieces.
Arrange half the ice cream over cereal.
Spread with half the chocolate mixture.
Repeat layers.
Top with remaining cereal.
Cover; freeze firm.
Let stand at room temperature for 5-10 minutes before serving.