Caramel Coconut Ice Cream Dessert

• 3/4 (13 oz.) can evaporated milk
• 4 1/2 oz. butterscotch chips
• 3/4 pkg. miniature marshmallows
• 2/3 c. margarine, melted
• 1/2 c. shredded coconut, oven toasted
• 1 1/2 c. graham cracker crumbs
• 1 c. pecan pieces, oven toasted
• 1 gal. vanilla ice cream

1. Heat milk butterscotch chips and marshmallows in double boiler until melted; mix well.
2. Cool until thick.
3. Mix margarine, coconut, graham cracker crumbs and pecan pieces together to make crust.
4. Put half of crumb mixture in bottom of 9 x 13-inch pan, keeping the other half for the top.
5. Cut 1/2 to 1 gallon of softened ice cream into thin slices.
6. Place 1/2 of the thin sliced ice cream on the crust.
7. Pour the sauce over the frozen solid ice cream.
8. Set this in freezer to set up so you can repeat ice cream layer.
9. Repeat ice cream layer.
10. Top with rest of crumbs.

milk, butterscotch chips, marshmallows, margarine, shredded coconut, graham cracker crumbs, pecan, vanilla ice cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=918673 (may not work)