Title: Chocolate fried ice cream
 Categories: None
      Yield: 6 Servings
 
      1 qt Vanilla ice cream
      1 c  Vanilla wafer crumbs; (about
           -30 wafers,
           ; crushed)
    1/2 c  Finely chopped pecans
    1/2 c  Mounds sweetened coconut
           -flakes
      3 tb Hershey's cocoa
      2    Eggs
           Vegetable oil
           Chocolate nut sauce; (recipe
           -follows)
 
  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