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 HERSHEYS 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.

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