MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Blue Bunny Coconut Toffee Ice Cream Freeze
Categories: I scream, Fruits, Desserts, Chocolate
Yield: 6 Servings

1 c Flaked coconut
2 c Buttery round cracker
- crumbs (about 57 crackers)
1/4 c Butter; melted
1/4 c Unsweetened applesauce
3 c Milk
2 (4 serving size) pkg instant
- coconut or vanilla pudding
- mix
1 qt Blue Bunny No Sugar Added
- Fat Free Caramel Toffee
- Crunch I scream; softened
12 oz Container frozen whipped
- topping; thawed, divided
1 c Chocolate covered toffee
- bits

Recipe courtesy of Blue Bunny.

Place coconut in a 13" x 9" x 2" baking pan. Bake at
350ºF/175ºC for 10-12 minutes or until golden; stirring
often. Transfer to a medium bowl. Add cracker crumbs, butter
and applesauce to coconut; mix well. Press into same 13" x
9" x 2" baking pan. Bake at 350ºF/175ºC for 11-13 minutes
or until edges begin to brown. Cool.

In a large bowl, whisk together milk and pudding mix for 2
minutes.

Add ice cream and half of the whipped topping. Whisk,
breaking up ice cream, until blended. Pour into crust.
Freeze at least 2 hours.

Spread with remaining whipped topping and sprinkle with
toffee bits. Remove from freezer 10 minutes before serving.
Cut into rectangles to serve. Freeze any leftovers.

From: http://www.foodchannel.com

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