Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 qt Vanilla ice cream
1 c Vanilla wafer crumbs
-(about 30 wafers, crushed)
1/2 c Finely chopped pecans
1/2 c MOUNDS Sweetened Coconut
-Flakes
3 tb HERSHEY'S Cocoa
2 Eggs
Vegetable oil

--------------------CHOCOLATE NUT SAUCE-------------------------
3 tb Butter or margarine
1/3 c Pecan pieces
2/3 c Sugar
1/4 c HERSHEY'S Cocoa
1/8 ts Salt
1/2 Cup light cream
1/2 Teaspoon vanilla extract

1. With scoop, form 6 ice cream balls. Place on wax-paper-covered
tray. Cover; freeze several hours or until very firm.

2. In bowl, stir together vanilla wafer crumbs, nuts, coconut and
cocoa; set aside. In small bowl, beat eggs.

3. Coat ice cream balls with crumb mixture, pressing crumbs firmly
into ice cream. Dip balls in beaten egg; coat again with crumb
mixture. Place on wax-paper-covered tray; freeze 2 hours or until
very firm.

4. Just before serving, heat 2-inches oil in fry pan or deep fryer to
375 degrees F. Remove 2 balls at a time from freezer; fry in hot oil
20 to 25 seconds or until browned. Drain; serve immediately with
CHOCOLATE NUT SAUCE. 6 servings. CHOCOLATE NUT SAUCE

1. In small saucepan over low heat, melt butter; add nuts, cooking
until lightly browned. Remove from heat; stir in sugar, cocoa and
salt. Blend in light cream.

2. Over low heat, cook, stirring constantly, until mixture just
begins to boil. Remove from heat; stir in vanilla. Serve warm. About
1 cup sauce.

[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted
courtesy of the Hershey Kitchens.]

[Meal-Master format courtesy of Karen Mintzias]

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