1 quart vanilla ice cream
1 cup vanilla wafer crumbs
1/2 cup finely chopped pecans
1/2 cup flaked coconut
3 tablespoons Hersheys Cocoa
2 eggs
Vegetable oil
Chocolate Nut Sauce

With scoop, form 6 ice cream balls. Place on wax paper-covered tray. Cover; freeze several hours or until very firm.

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.

Just before serving, heat 2 inches oil in frying pan or deep fryer to 375 degrees 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.

Chocolate Nut Sauce
3 tablespoons butter or margarine
1/3 cup pecan pieces
2/3 cup sugar
1/4 cup Hershey's 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 extract. Serve warm.

Makes about 1 cup.