Coconut Avalanche

By MOH

Ingredients

• ICE CREAM:
• 1 8oz. whip
• 2 eggs
• 1/4 cup sugar
• 1 tsp. vanilla sugar
• CRISP:
• 1 1/4 cups rice krispies
• 1/2 stick margarine
• 1/2 cup shredded coconut
• 1/2 cup brown sugar
• 1/4 cup chopped nuts
• CHOCOLATE:
• 1 1/2 cups confectionery sugar
• 2 oz. baking chocolate
• 1 stick margarine
• 3 eggs separated
• 1 tsp. vanilla

Preparation

Step 1

1. Beat up whip till fluffy, add eggs and sugars on low speed. Set aside.
2. For crisp, melt margarine. Combine rest of ingredients, pour melted margarine on top. Bake on 350 for about 10 minutes, mixing once in between. Set aside.
3. For chocolate layer, mix the chocolate and margarine together over low flame till smooth. Separate eggs, beat whites till stiff, then slowly add yolks. Add confectionery sugar, vanilla, and chocolate on low speed till smooth.
4. To assemble, first place a layer of crunch on bottom, then the ice cream layer, next the chocolate layer, then sprinkle the rest of the crunch on top. Freeze. (may work better to freeze ice cream layer for 1 hour then add chocolate layer,freeze for 1/2 hour then add rest of crunch)
5. Makes 20 small graham cracker crusts.