Macaroon Ice Cream Cake

• 1-1/2 pkg. (7 oz. each) BAKER'S ANGEL FLAKE Coconut, divided
• 1/3 cup sugar
• 3 Tbsp. flour
• 2 egg whites
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
• 8 cups vanilla ice cream, softened

1. Heat oven to 350 degrees F.
2. Remove rim from 9-inch springform pan; cover bottom with parchment paper.
3. Combine 1 pkg.
4. coconut, sugar, flour and egg whites.
5. Stir in 1 oz.
6. finely chopped chocolate; press onto bottom of springform pan.
7. Bake 20 min.
8. or until center of crust is dry and edge is golden brown; cool completely.
9. Meanwhile, spread remaining coconut onto bottom of 15x10x1-inch pan.
10. Bake 10 to 12 min.
11. or until golden brown, stirring occasionally.
12. Cool completely.
13. Reserve 2 Tbsp.
14. toasted coconut; place remaining toasted coconut in large bowl.
15. Finely chop 2-1/2 oz.
16. of the remaining chocolate.
17. Add with ice cream to coconut in bowl; mix well.
18. Attach rim to bottom of springform pan.
19. Spoon ice cream mixture over crust.
20. Freeze 4 hours or until firm.
21. Melt remaining 1/2 oz.
22. chocolate; drizzle over dessert just before serving.
23. Sprinkle with reserved coconut.

s angel, sugar, flour, egg whites, chocolate, vanilla ice cream

Taken from www.kraftrecipes.com/recipes/macaroon-ice-cream-cake-118531.aspx (may not work)