1 (13 oz.) can evaporated milk
1 (10 1/2 oz.) pkg. miniature marshmallows
1 (6 oz.) pkg. semi-sweet chocolate morsels
1/2 c. butter
1 (3 1/2 oz.) can flaked coconut
2 c. graham cracker crumbs
1/2 gallon vanilla ice cream
1 c. chopped pecans or walnuts

Combine first 3 ingredients in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and marshmallows are melted. Remove from heat and set aside to cool.

Combine butter and coconut in a small saucepan over medium heat. Cook, stirring often, until coconut is lightly browned. Remove from heat and stir in graham cracker crumbs. Press 3/4 of cracker crumbs into 13x9 pan. Cut ice cream crosswise into 1/2-inch thick slices. Arrange half of slices over graham cracker crust. Pour half of chocolate mixture over ice cream, then repeat layers.

Combine remaining crumb mixture and pecans; sprinkle over top of dessert. Cover and freeze until firm. Let stand at room temperature for 5 minutes before serving. Yield: 15 servings.