Crunchy Ice Cream Bars

• 50 vanilla wafers, finely crushed (about 1-1/2 cups)
• 1 cup finely chopped toasted PLANTERS Pecans
• 1 cup BAKER'S ANGEL FLAKE Coconut, toasted
• 1/4 cup (1/2 stick) margarine or butter, melted
• 1 pt. (2 cups) each: vanilla and chocolate ice cream, softened, divided

1. Mix wafers, pecans, coconut and margarine until well blended.
2. Press 1 cup of the wafer mixture firmly onto bottom of 9-inch square pan.
3. Spoon vanilla ice cream over crust; carefully spread to form even layer.
4. Freeze 25 min.
5. or until firm.
6. Sprinkle with 1/4 cup of the remaining wafer mixture; cover with the chocolate ice cream.
7. Sprinkle with the remaining wafer mixture.
8. Freeze 4 hours or until firm.
9. Let stand 10 min.
10. at room temperature to soften slightly.
11. Cut into 16 bars to serve.
12. Store leftover bars in airtight container in freezer.

vanilla wafers, pecans, s angel, margarine, vanilla

Taken from www.kraftrecipes.com/recipes/crunchy-ice-cream-bars-75983.aspx (may not work)