⅓ cup hot fudge sauce
1 cube margarine
¼ cup caramel sauce
3 tbsp cocoa
⅓ cup chopped walnuts
¼ cup sugar
¼ cup coconut
1 pint chocolate ice cream
1 pint vanilla ice cream
whipped cream for garnish
Melt
margarine, cocoa and sugar until sugar is dissolved. Mix with crushed graham crackers. Pat into pie pan and freeze for 1 hour.
Warm
hot fudge up. Spread chocolate ice cream over frozen graham cracker crust. Pour hot fudge over ice cream and sprinkle
with nuts and coconut. Spread layer of vanilla ice cream and drizzle with caramel sauce. Garnish with whipped cream. Freeze leftovers‑‑‑if there are any!
