Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.
Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.
1 cup vanilla wafer crumbs (about 30 wafers, crushed)
1. Cover tray with wax paper. Form 8 ice cream balls with scoop; place on prepared tray. Cover; freeze several hours or until very firm.
2. Stir together vanilla wafer crumbs, nuts, coconut and cocoa in medium bowl; set aside. Beat eggs in small bowl. 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 prepared tray; freeze 2 hours or until very firm.
3. Just before serving, heat 2-inches oil in fry pan or deep fryer to 375°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. 8 servings.
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
1. Melt butter in small saucepan over low heat; add nuts. Cook and stir until lightly browned. Remove from heat; stir in sugar, cocoa and salt.
Stir in light cream. Cook over low heat, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla. Serve warm. About 1 cup sauce.
"Ad Alert" is our way of telling you that the website you're viewing may be trying to sell you something. If you are under the age of 18, always get permission from your parent or guardian before you make a purchase or even submit any information about yourself online. Thanks!