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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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In summer, this cool make-ahead dessert is one of my favorites, relates Tammy Neubauer of Ida Grove, Iowa. Ingredients:
1 package (10-1/2 ounces) miniature marshmallows |
1 cup (6 ounces) semisweet chocolate chips |
1 can (12 ounces) evaporated milk |
1 cup flaked coconut |
1/2 cup butter, cubed |
2 cups graham cracker crumbs |
1/2 gallon vanilla ice cream, softened |
Directions:
1. In a saucepan over low heat, melt marshmallows and chocolate chips with milk. Remove from heat; cool.
2. In a skillet, stir coconut in butter until browned. Remove from the heat; stir in crumbs. Pat three-fourths into a 13-in. x 9-in. dish; cool. Spoon half of the ice cream onto crust.
3. Top with half of the chocolate mixture. Layer with remaining ice cream and chocolate. Sprinkle with remaining crumbs. Cover and freeze for at least 2 hours. Yield: 12 servings.
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