1 (13 oz.) can evaporated milk
1 (10 1/2 oz.) pkg. mini marshmallows
1 (6 oz.) pkg. semi-sweet chocolate chips
1/2 c. butter
1/2 gal. vanilla ice cream
1 (3 1/2 oz.) can flaked coconut
2 c. graham cracker crumbs
1 c. chopped pecans or walnuts

Combine first 3 ingredients in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and marshmallows are melted. Remove from heat and set aside to cool.

Combine butter and coconut in a small saucepan over medium heat. Cook, stirring often, until coconut is lightly browned. Remove from heat and stir in graham cracker crumbs. Press 3/4 of crumb mixture into a 13 x 9 x 2 inch baking pan. Cut ice cream crosswise into 1/2 inch thick pieces (slices). Arrange half of slices over graham cracker crust. Pour half of chocolate mixture over ice cream and than repeat the layers.

Combine remaining crumb mixture and pecans; sprinkle over top of dessert. Cover and freeze until firm. Let stand at room temperature for 5 minutes before serving.