1/2 gal. coffee ice cream
1/2 gal. chocolate ice cream
2 doz. coconut macaroons
6 Heath or Skor bars

1 can evaporated milk
3 c. powdered milk
1 tsp. vanilla

1/2 c. butter
1 c. semi-sweet chocolate chips
9 x 13 inch or larger pan

1. Soften ice cream.

2. Crumble 5 macaroons on bottom of pan

3. Add 1/2 of coffee ice cream.

4. Crumble 5 macaroons

5. Add 1/2 of chocolate ice cream.

6. Add 3 Heath or Skor bars, cut into 1/4's and 1/4's again.

7. Repeat layers.

8. Freeze.

Sauce: Melt 1/2 cup butter and 1 cup semi-sweet chocolate chips. Add and bring to boil 1 can evaporated milk and 3 cups powdered sugar. Cook slightly and add 1 teaspoon vanilla. Cut dessert into squares and pour sauce over before serving.