20 ounces graham cracker crumbs
6 ounces chocolate fudge
1/2 gallon vanilla ice cream
12 ounces sliced roasted almonds
12 ounces shredded roasted coconut
5 ounce whipped cream
8 ounce butter or margarine
Mix crumbs together with butter or margarine thoroughly. Spread the mixture on sides and bottoms of a 9″ springform pan to form a crust.
Take 2 ounces of fudge and spread on top of crumbs.
Place 1/4 gallon of ice cream on top of fudge.
Next, spread 2 ounces of fudge over ice cream then place 4 ounce of coconut.
Place remaining ice cream on coconut and follow with 2 ounces fudge, 4 ounce almonds and 4 ounce coconut as done before.
Top with whipped cream and remaining almonds and coconut.
Place in deep freezer for 3 to 4 hours.
For Roasted Coconut and Almonds :
Place coconut on a metal sheet pan and put in oven at 350°F for approximately 31/2 minutes, stirring every 30 seconds. Do the same for almonds but increase time to 4 minutes.