Chocolate-Coconut Dessert |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 16 |
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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.) 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:
1. In sauce pan, melt chocolate in milk; bring to boil; boil gently, uncovered, 4 minutes or until thickened, stirring constantly.
2. Add marshmallows; heat and stir until melted.
3. Wait for it to cool.
4. In skillet cook and stir coconut in butter until lightly browned.
5. Stir in cereal and nuts into the skillet.
6. Spread 3 cups of cereal mixture in bottom of 13 X 9 inch pan.
7. Cut ice cream in half lengthwise and then horizontally into 12 slices making a total of 24 pieces.
8. Arrange half the ice cream over cereal.
9. Spread with half the chocolate mixture.
10. Repeat layers.
11. Top with remaining cereal.
12. Cover; freeze firm.
13. Let stand at room temperature for 5-10 minutes before serving.
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