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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 16 |
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From Cook time is freeze time Ingredients:
50 vanilla wafers, finely crushed (about 1-1/2 cups) |
1 cup finely chopped toasted planters pecans |
1 cup baker's angel flake coconut, toasted |
1/4 cup margarine or 1/4 cup butter, melted |
1 pint vanilla ice cream, softened, divided |
1 pint chocolate ice cream, softened, divided |
Directions:
1. MIX wafers, pecans, coconut and margarine until well blended. Press 1 cup of the wafer mixture firmly onto bottom of 9-inch square pan.
2. SPOON vanilla ice cream over crust; carefully spread to form even layer. Freeze 25 minute or until firm. Sprinkle with 1/4 cup of the remaining wafer mixture; cover with the chocolate ice cream. Sprinkle with the remaining wafer mixture.
3. FREEZE 4 hours or until firm. Let stand 10 minute at room temperature to soften slightly. Cut into 16 bars to serve. Store leftover bars in airtight container in freezer.
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