Ice Cream Crunch BarsFrom chefmeow 8 years ago
How to make it
- Mix wafers, pecans, coconut and butter until well blended. Press 1 cup of the wafer mixture firmly onto bottom of 9-inch square pan.
- Spoon vanilla ice cream over crust; carefully spread to form even layer. Freeze 25 minutes or until firm. Sprinkle with 1/4 cup of the remaining wafer mixture then cover with the chocolate ice cream. Sprinkle with the remaining wafer mixture. Freeze 4 hours or until firm. Let stand 10 minutes at room temperature to soften slightly. Cut into 16 bars to serve. Store leftover bars in airtight container in freezer.