1. Cover tray with wax paper. Form 6 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. 6 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.