1 lg. can evaporated milk
1 (10 1/2 oz.) pkg. miniature marshmallows
1 (6 oz.) pkg. semi-sweet chocolate chips

CRUST:

1/2 c. butter
1 (3 oz.) can shredded coconut
2 c. graham cracker crumbs

OTHER INGREDIENTS:

1 c. chopped nuts
1/2 gal. vanilla ice cream

To make Sauce: Heat evaporated milk, marshmallows, and chocolate chips until chocolate is melted. Cool.

To make Crust: Cook butter and coconut in pan until coconut is delicately brown; remove from heat. Add crumbs and mix thoroughly. Put 3/4 of crumb mixture into bottom of 13 x 9 x 2 inch pan.

Cut ice cream into slices and put half on crust. Pour half of sauce over ice cream, then repeat. Top with remaining crumbs mixed with nuts. Cover and freeze.