1 (6 oz.) pkg. semi-sweet chocolate bits
1 (13 oz.) can evaporated milk
1 (10 1/2 oz.) bag mini marshmallows
1 1/3 c. flaked coconut
6 tbsp. butter
2 c. Rice Krispie cereal
1 c. chopped nuts
1/2 gal. vanilla ice cream

In saucepan, melt chocolate in milk. Bring to boil; boil gently uncovered 4 minutes until thick. Stir constantly. Add marshmallows; heat and stir until melted. Chill.

In skillet, cook and stir coconut until browned. Stir in cereal and nuts. Spread 3 cups of cereal mix on bottom of 9 x 13 inch pan. Cut ice cream in half horizontally. Arrange 1/2 ice cream over cereal mix. Spread 1/2 chocolate mixture. Repeat layers. Top with remaining cereal. Cover. Freeze. Let stand room temperature 5-10 minutes before cutting.