INGREDIENTS

INSTRUCTIONS

1. With scoop, form 6 ice cream balls. Place on wax paper-covered 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 paper-covered tray; freeze 2
hours or until very firm.
3. Just before serving, heat 2-inches 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 - 1/4 cup HERSHEY'S Cocoa - 1/8 teaspoon salt - 1/2
cup light cream - 1/2 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 brand-name-recipes by Beach Princess<barbra@pipeline.com> on Jan
22, 1998

A Message from our Provider:

“To ignore our Creator is the height of selfishness”