2 c. graham cracker crumbs
1/2 c. sugar
1/2 c. butter, melted
1 (6 oz.) pkg. semi-sweet chocolate pieces
1 (13 oz.) can evaporated milk
1 (10 1/2 oz.) pkg. miniature marshmallows
1 1/2 c. flaked coconut
5 tbsp. butter
1 c. chopped walnuts
1/2 gallon brick vanilla ice cream

CRUST: In large bowl, blend well with fork the graham cracker crumbs, sugar and butter. Using the back of a spoon, press crumb mixture firmly inside a 9x13x2 inch pan. Bake at 375 degrees for 8 minutes. Let cool.

FILLING: In saucepan, melt chocolate pieces in milk. Bring to boiling and let boil until thickened, about 3 to 4 minutes, stirring constantly. Lower heat and add marshmallows, stirring until all marshmallows have melted. Chill.

In skillet, cook coconut in butter until golden brown. Remove from heat and add nuts. Cut ice cream in half lengthwise, then horizontally into 12 slices (24 pieces).

Layer half of the ice cream slices onto the bread crumb crust. Spread half the chocolate mixture over ice cream. Crumble half the coconut-nut mixture over the chocolate. Repeat layers of ice cream, chocolate and nuts. Cover and freeze. Let stand at room temperature 5-10 minutes before serving. Serves 16.