Ingredients
1. Unsweetened chocolate (4 squares about 1 ounce)
2. chopped pecans (1/4c)
3. packed brown sugar (1/4c)
4. shredded coconut (1package about 10 ounce)
5. butter or margarine, divided (1c)
6. mint chocolate chip ice cream, softened (2 quarters)
7. vanilla extract (1tsp)
8. evaporated milk (1can about 12 ounce)
9. sugar (1 1/2c)

Method of preparation:-
1. Take a frying pan, place it over heat and melt ½ cup of butter in it. Add coconut in it and cook it by stirring until it gets golden brown. Take off the pan from heat. Add pecans and brown sugar in it and mix it well. Keep 1 cup of coconut mixture aside.

2. Take a dish of 13*9*2 inches, grease it and then place the rest of the coconut mixture on the bottom and up sides of the dish. Take a saucepan; place it over the medium heat. Melt the rest of the butter and chocolate in it.

3. Add milk and sugar in it and keep it to boil slowly and then cook it for about 5 minutes. Take off the pan from heat and mix vanilla in it. Keep it to cool and then pour it over the coconut mixture.

4. Then spread the ice-cream on the top and sprinkle the reserved coconut mixture over it. Place the dessert in the freezer for about 6 to 8 hours or for overnight. Take it out from the freezer about 15 minutes before serving. The dessert may be frozen for about 2 months.

Number of servings – 12