Recipe - Chocolate Fried Ice Cream

1 qt Vanilla ice cream
1 cup Vanilla wafer crumbs; (about
30 wafers,
; crushed)
One half cup Finely chopped pecans
One half cup Mounds sweetened coconut
flakes
3 tablespoon Hershey's cocoa
2 Eggs
Vegetable oil
Chocolate nut sauce; (recipe
follows)

1. With scoop, form 6 ice cream balls. Place on wax papercovered 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. 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 papercovered tray; freeze 2
hours or until very firm.

3. Just before serving, heat 2inches oil in fry pan or deep fryer to
375°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 3 tablespoons butter or margarine 1/3 cup pecan
pieces 2/3 cup sugar One fourth cup HERSHEY'S Cocoa 1/8 teaspoon salt 1/2
cup light cream One half teaspoon vanilla extract

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

Busted by: Barbra Barbra@TheOffice.net

Recipe by: Hershey's

Posted to brandnamerecipes by Beach Princessbarbra@pipeline.com on Jan
22, 1998