Aunt Dorothy's Chocolate Coconut Dessert
Bethany Williams
ingredients
- 1 cup chocolate chips
- 1 tall can evaporated milk (385 ml)
- 5 cups mini marshmallows
- 4 Tablespoons butter
- 1 1/3 cups flaked coconut
- 2 cups rice krispies, crushed
- 1 cup pecans, chopped
- 1/2 gallon (2 L) vanilla ice cream
directions
- 1
In saucepan, melt chocolate chips into the evaporated milk. Bring to boil and boil gently, uncovered, 4 minutes, or until thickened, stirring constantly. Then add marshmallows and stir until melted. Chill.
- 2
In skillet, melt butter and add coconut. Cook until golden brown and remove from heat. Add rice krispies and pecans. Spread 3 cups of this mixture into bottom of 9x13 pan.
- 3
Divide ice cream in half and put half on top of the cereal mixture. Spread with 1/2 of the chocolate mixture. Then spread remainder of ice cream and cover with remaining chocolate sauce. Finally, spread remaining cereal mixture on top.
- 4
Cover and freeze.
- 5
Before serving, remove from freezer and let stand at room temperature for 10 minutes.
notes
Use good quality ice cream in block form rather than a tub. Cut in half, then cut into pieces to fit into pan.
Source: Aunt Dorothy
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