Chocolate Coconut Dessert

1 cup chocolate chips
1 (13-ounce) can evaporated milk
1 (10-ounce) package miniature marshmallows
11/3 cups flaked coconut
6 tablespoon butter or margarine
2 cups Rice Krispies, crushed
1 cup chopped nuts
1/2 gallon vanilla ice cream

In a large saucepan, melt chocolate chips with evaporated milk; bring to a boil. Boil gently uncovered for 4 minutes or until thickened, stirring constantly. Take off heat. Add marshmallows and stir until marshmallows are melted. Chill until cool.

In skillet, melt butter and add coconut, stirring until browned. Remove from heat and stir in cereal and nuts. Spread out three cups of cereal mixture into the bottom of 9x13-inch pan reserving remainder for the middle and top of dessert.

Cut ice cream in 1/2 lengthwise, cut horizontally into 12 slices (24 slices altogether). Put one layer of ice cream on cereal, then spread on 1/2 chocolate mixture. Add another layer of cereal, using half of what you have remaining, another layer of ice cream and 1/2 the chocolate. Sprinkle with remaining cereal mixture. Freeze.

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