1 qt. vanilla ice cream
1 c. vanilla wafer crumbs
1/2 c. finely chopped pecans
Chocolate Nut Sauce
1/2 c. flaked coconut
3 tbsp. Hershey cocoa
2 eggs

With scoop, form 6 ice cream balls, freeze several hours or until very firm. In bowl, stir together vanilla wafer, nuts, coconut and cocoa; set aside. In another small bowl beat eggs. Coat ice cream balls with crumb mixture, pressing crumbs firmly into the balls. Dip balls in beaten eggs. Coat again with crumb mixture. Freeze until very firm. Just before serving, heat deep fryer to 375 degrees. Remove 1 ball at a time from freezer. Fry in hot oil for 20 to 25 seconds or until browned. Drain, serve immediately with Chocolate Nut Sauce.

CHOCOLATE NUT SAUCE:

3 tbsp. butter
1/3 c. pecan pieces
2/3 c. sugar
1/4 c. Hershey cocoa
1/8 tsp. salt
1/2 c. light cream
1/2 tsp. vanilla

In saucepan, low heat, melt butter; add nuts. Cook until lightly browned. Remove from heat, stir in sugar, cocoa and salt. Blend in light cream. Over low heat cook, stirring constantly until mixture just begins to boil. Remove from heat. Stir in vanilla. Serve warm over ice cream balls.