6 oz. bag chocolate chips
1 lg. can evaporated milk
10 1/2 oz. pkg. miniature marshmallows
1 1/3 c. flaked coconut
6 tbsp. butter
2 c. Rice Krispies, crushed
1 c. chopped walnuts or pecans
1/2 gallon brick vanilla ice cream

In sauce pan melt chocolate in milk. Bring to a boil and boil gently 4 minutes or until thickened, stirring constantly. Add marshmallows and 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 cereal mixture in the bottom of 13 x 9 x 2 inch pan. Cut ice cream into 24 slices. Arrange half of ice cream over cereal. Spread with half of chocolate mixture. Add ice cream again and remaining chocolate mixture. Top with cereal mixture. Cover and freeze. Let stand at room temperature a few minutes before serving.