Chocolate-Coconut Dessert

Chocolate-Coconut Dessert

Ingredients:
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, marshmallows
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
nuts, pecans
ice creams, vanilla

Directions:
In sauce pan, melt chocolate in milk; bring to boil; boil gently, uncovered, 4 minutes or until thickened, stirring constantly.
Add marshmallows; heat and stir until melted.
Wait for it to cool.
In skillet cook and stir coconut in butter until lightly browned.
Stir in cereal and nuts into the skillet.
Spread 3 cups of cereal mixture in bottom of 13 X 9 inch pan.
Cut ice cream in half lengthwise and then horizontally into 12 slices making a total of 24 pieces.
Arrange half the ice cream over cereal.
Spread with half the chocolate mixture.
Repeat layers.
Top with remaining cereal.
Cover; freeze firm.
Let stand at room temperature for 5-10 minutes before serving.