(by Shirley McNevich)
3 1/3 cups Baker's angelflake coconut
2 squares Baker's semi-sweet baking chocolate (melted according to box directions)
1 quart any flavor ice cream (slightly softened)
1/2 cup strawberry preserves (NOT jelly)
In a bowl add 2 cups of coconut and melted chocolate--stir until coconut is coated with chocolate. Press the mixture evenly into the bottom of an 8" square baking pan. Spoon the ice cream evenly over the coconut, pressing firmly using a spoon. Spread the strawberry preserves evenly over the ice cream. Press the rest of the coconut over the top of the preserves using a spoon. Freeze overnight. Defrost slightly before cutting into squares to serve.
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