Categories: Ice cream 
      Yield: 6 servings 
  
      2    Sq. unsweetened chocolate                Margarine 
           -2/3 cup sifted                          -1 1/2 cups snipped coconut 
           -confectioners'                     2    Tablesp. hot milk or water 1 
      2    Tablesp. butter or sugar                 -to 2 pt. ice cream 
  
  HAS CHOCO-COCONUT CRUST 
   
  Grease 8" pie plate. In double boiler, melt chocolate and butter; stir to 
  blend. Combine milk and sugar; stir into chocolate mixture. Add coconut- 
  mix well. Press to bottom and sides of pie plate. Refrigerate, to make 
  firm. About 15 min. before serving, remove and let stand at room 
  temperature. To serve, fill with ice cream. 
   
  If You Have a Freezer. Form chocolate-coconut shell; fill at once with ice 
  cream. Wrap and freeze. To serve, first let stand 15 min. 
   
  Coconut-Crust Pie. Spread 2 tablesp. butter or margarine evenly in 8" pie 
  plate. Pat 1 1/2 cups shredded coconut evenly into butter. Bake at 350Ü F. 
  12 to 15 min., or until crisp and golden brown. Cool, serve as above, 
  packing ice cream well into coconut shell.