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1 qt. vanilla ice cream
1 c. vanilla wafer crumbs
1/2 c. finely chopped pecans
1/2 c. flaked coconut
3 tsp. Hershey's cocoa
2 eggs
Vegetable oil
Chocolate Nut Sauce

With scoop form 6 ice cream balls. Place on wax paper covered tray. Cover and freeze several hours. In medium bowl combine vanilla wafer crumbs, pecans, coconut, and cocoa. Set aside. In small bowl, beat 2 eggs. Coat ice cream balls with crumbs, pressing firmly into ice cream. Dip balls in beaten eggs, coat again with crumbs. Freeze for 2 more hours. Before serving, heat 2 inches of oil in fry or deep fryer to 375 degrees. Drop 2 frozen balls at a time in hot fat 20-25 seconds or until brown. Drain, and serve immediately. 6 servings.
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