1 c. semi sweet chocolate pieces
1 can evaporated milk (13 oz.)
5 c. mini marshmallows (10 1/2 oz. pkg.)
1 1/3 c. flaked coconut
6 tbsp. butter
2 c. crisp rice cereal, crushed
1 c. chopped nuts
1/2 gal. vanilla ice cream

In saucepan, melt chocolate in milk. Bring to boiling; boil gently, uncovered, 4 minutes or until thickened, stirring constantly. Add marshmallows; heat and stir until melted. Chill. In skillet, cook and stir coconut in butter until lightly browned. Stir in cereal and nuts. spread 3 cups of the cereal mixture in the bottom of a 13 x 9 inch pan. Cut ice cream in half lengthwise and then horizontally into 12 pieces, making a total of 24 pieces. Arrange half of he ice cream over cereal. Layer with half the chocolate mixture. Repeat layers. Top with remaining cereal. Freeze firm. Let stand at room temperature 5 to 10 minutes before serving. Makes 16 servings.

NOTE: In line 3, where it says to "chill" the chocolate mixture, all you need to do is to "remove from heat." If you truly chill it, you won't be able to spread the fudge over the ice cream.