Instructions: Combine first 3 ingredients in top of double boiler; bring water to a boil.

Reduce heat to low; cook until chocolate and marshmallows are melted. Remove from heat and set aside to cool. Combine coconut and butter in a small saucepan over medium heat. Cook, stirring often until coconut is lightly browned. Remove from heat and stir in graham cracker crumbs. Press three fourths of crumb mixture into 13- x 9- x 2 inch baking pan. Cut ice cream crosswise into 1/2 inch-thick slices. Arrange half of slices over graham cracker crust. Pour half of cooled chocolate mixture over ice cream; then repeat the layers. Combine remaining crumb mixture and pecans; sprinkle over top of dessert. Cover and freeze until firm. Let stand at room temperature 5 minutes before serving.

Yield: 15 servings.

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