Very Berry Chocolate Raspberry Bars

• 3 cups OREO Base Cake
• 2/3 cup unsalted butter, melted
• 1-1/4 qt. BAKER'S ANGEL FLAKE Coconut, toasted
• 3 cups OREO Pieces-Medium
• 2-1/2 cups sweetened condensed milk
• 2 cups seedless raspberry preserves
• 1/2 cup pecans, chopped
• 2 cups white chocolate, melted
• 1-1/4 gal. vanilla ice cream (#40 scoop)
• 3 cups chocolate syrup

1. Mix base cake and butter; press firmly onto bottom of full hotel pan (or half hotel pan for trial recipe).
2. Sprinkle with coconut and OREO Pieces.
3. Pour sweetened condensed milk evenly over ingredients in pan.
4. Bake in 350F-conventional oven for 20 to 25 minutes or until lightly browned.
5. Cool completely.
6. Spread with preserves; sprinkle with pecans.
7. Drizzle with white chocolate.
8. Cool completely.
9. Cut into 48 bars (or 24 bars for trial recipe).
10. For each serving: Cut 1 bar diagonally in half.
11. Arrange on side of dessert plate; place 3 scoops of ice cream on other side of plate.
12. Drizzle with 1 Tbsp.
13. chocolate topping.

oreo base, unsalted butter, s angel, condensed milk, seedless raspberry preserves, pecans, white chocolate, vanilla ice cream, chocolate syrup

Taken from www.kraftrecipes.com/recipes/-2193.aspx (may not work)