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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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A rich fudge layer plus crunchy nuts and coconut make this dessert perfect for when you want to serve something special without last-minute fuss, says Barb Seibenaler of Random Lake, Wisconsin. It's easy to make the day before and freeze overnight. Ingredients:
1 cup butter, divided |
1 package (10 ounces) flaked coconut |
1/4 cup packed brown sugar |
1/4 cup chopped pecans |
4 ounces unsweetened chocolate |
1-1/2 cups sugar |
1 can (12 ounces) evaporated milk |
1 teaspoon vanilla extract |
2 quarts mint chocolate chip ice cream, softened |
Directions:
1. In a skillet, melt 1/2 cup butter. Add coconut; cook and stir until golden brown. Remove from the heat. Stir in brown sugar and pecans; mix well. Set aside 1 cup.
2. Press remaining coconut mixture onto the bottom and up the sides of a greased 13-in. x 9-in. dish.
3. In a saucepan over medium heat, melt the chocolate and remaining butter. Add sugar and milk. Bring to a slow boil; cook for 5 minutes. Remove from the heat; stir in vanilla. Cool; pour over coconut mixture.
4. Spread ice cream over top. Sprinkle with the reserved coconut mixture. Freeze for 6-8 hours or overnight.
5. Remove from the freezer 15 minutes before serving. The dessert may be frozen for up to 2 months. Yield: 16-20 servings.
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