1 (6 oz.) pkg. semi-sweet chocolate pieces
1 (13 oz.) can evaporated milk
1 (10 1/2 oz.) pkg. miniature marshmallows (5 c.)
1 1/3 c. flaked coconut
6 tbsp. butter
2 c. crisp rice cereal, crushed
1 c. chopped walnuts
1/2 gallon brick 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 bottom of a 13"x9"x2" pan. Cut ice cream in half lengthwise and then horizontally into 12 slices making a total of 24 pieces. Arrange half the ice cream over cereal. Spread with half the chocolate mixture. Repeat layers. Top with remaining cereal. Cover; freeze firm. Let stand at room temperature 5 to 10 minutes before serving. Makes 16 servings.