Crunchy Ice Cream Bars

Ingredients

• 1 cup baker's angel flake coconut toasted
• 0.3 cup butter melted ()
• 1 cup planters pecans toasted finely chopped
• 2 cups each: vanilla and chocolate ice cream divided softened
• 1.5 cups vanilla wafers crushed finely

Equipment

• frying pan

Directions

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