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

In saucepan, melt chocolate chips in milk. Bring to boiling. Boil gently, uncovered for 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 on the bottom of 9 x 13 inch pan. Cut ice cream in half lengthwise and then horizontally into 12 slices making a total of 24 pieces.

Arrange half ice cream over cereal. Spread with half the chocolate mixture and repeat layers. Top with remaining cereal. Cover and freeze firm. Let stand at room temperature 5 minutes before serving.