Our family has been enjoying some summer travel recently...living in the Northwest, it is pretty much a guarantee that wherever we visit, it is hotter than what we are used to in Portland! I will admit that I have only turned my a/c unit on twice this entire summer. Yes, you can totally hate me!
Regardless of whether you are enjoying the mild summer that we have been enjoying, or whether you are melting in the sweltering heat that the rest of the nation seems to be dealing with, this is a great summer time dessert. It's an ice cream sundae in a pan. Vary the flavor of ice cream for different flavor combinations and enjoy.
One Year Ago: Savory Wild Rice Chicken Salad
ICE CREAM SUNDAE CAKE 
2 Tbs. butter
2 cups coconut
1 cup chopped pecans
2 cups rice krispie cereal (crush slightly)
1/2 gallon vanilla ice cream (could use chocolate or peppermint)
fudge sauce (recipe to follow)
Melt the butter in a large pan and add coconut; cooking until coconut is browned. Remove from heat and add the nuts and cereal, mixing well. Allow to cool.
Place 1/2 of crumb mixture in the bottom of a 13x9 pan. Spread 1/2 of the container of ice cream (allow ice cream to soften slightly) over the crumb layer. Cover with 1/2 of the fudge sauce. Layer the remaining ice cream. Top with remaining fudge sauce and the remaining crumbs.
Place in freezer until ready to serve.
Fudge Sauce:
3 ounces semi-sweet chocolate
2 Tbs. butter
14-ounce sweetened condensed milk
1 tsp. vanilla
dash salt
Melt chocolate and butter in a small saucepan over medium-low heat. Add sweetened condensed milk and continue to stir over low heat for about 5 minutes. Remove from heat and add vanilla and salt.
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