1 pkg. (6 oz.) semi-sweet chocolate chips
1 can (12 oz.) evaporated milk
1 pkg. (10 1/2 oz.) miniature marshmallows
1 1/3 c. flaked coconut
6 tbsp. butter
2 c. Rice Krispies, crushed
1 c. chopped walnuts
1/2 gal. vanilla ice cream

In saucepan melt chocolate chips in milk. Bring to a boil and cook for 4 minutes or until thickened. Stir constantly. Add marshmallows and stir until melted. Chill.

In skillet cook and stir coconut in butter until lightly browned. Stir in nuts and cereal. Spread 3 cups of cereal mixture in bottom of 9 x 13 inch pan. Cut ice cream in lengthwise and horizontal slices. Arrange half the ice cream over the mixture in the pan. Spread with half the chocolate mixture. Repeat layers. Cover, freeze until firm.