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Submitted by: Kathy Unruh from Fresno, CA
Originally shared on the web 04/03/2013

3 oz. can flaked coconut, divided
2 c. vanilla wafer crumbs
1/4 c. butter, melted
2 T. sugar
2-3 oz. pkgs. lime gelatin mix
2 c. boiling water
6 oz. can frozen limeade concentrate
3 pts. vanilla ice cream, softened
1/8 t. salt
3 drops green food coloring
Optinal: chopped pecans

Spread 1/2 c. coconut on a baking sheet; toast at 375 degrees until lightly golden, about 5 minutes; set aside. Blend together remaining coconut, vanilla wafer crumbs, butter and sugar; press into an 11”x7 baking pan. Bake at 375 degrees for 6 to 7 minutes; cool. Stir together gelatin and boiling water; mix until gelatin dissolves. Add limeade, ice cream, salt and food coloring, stirring until smooth. Pour over crust; sprinkle with reserved toasted coconut and pecans, if desired. Cover and freeze until firm. Let stand at room temperature a few minutes before serving. Makes 15 servings.