Crunchy Ice Cream Bars

1. 1

   Mix wafers, pecans, coconut and margarine until well blended.

2. 2

   Press 1 cup of the wafer mixture firmly onto bottom of 9-inch square pan.

3. 3

   Spoon vanilla ice cream over crust; carefully spread to form even layer.

4. 4

   Freeze 25 min.

5. 5

   or until firm.

6. 6

   Sprinkle with 1/4 cup of the remaining wafer mixture; cover with the chocolate ice cream.

7. 7

   Sprinkle with the remaining wafer mixture.

8. 8

   Freeze 4 hours or until firm.

9. 9

   Let stand 10 min.

10. 10

    at room temperature to soften slightly.

11. 11

    Cut into 16 bars to serve.

12. 12

    Store leftover bars in airtight container in freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.