Ice Cream Dessert

Mrs. Palmer Dean

Mary Allen


  • 1 box vanilla wafers, crushed
  • 1 cup pecans, chopped
  • 3/4 cup oleo, melted
  • 1/2 gal box vanilla ice cream


  • 1 cup sugar
  • 4 or 5 tsp cocoa (scant)
  • 3 Tbsp flour
  • 1 tsp vanilla
  • 1 cup milk
  • 2 Tbsp oleo

In oblong Pyrex pan, mix first 4 ingredients. Press to form crust on bottom. Cut ice cream in slices to cover crust.

Sauce:  Bring sugar, milk, cocoa and milk to boil for 1 minute. Stir in flour and add oleo. Serve hot over ice cream. May be kept in refrigerator for 2 weeks.



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