Here’s a recipe clipping from an issue of the Better Homes And Gardens Magazine dated March, 1978. This was found in a big box of old recipes and is typed out below as-is.

Chocolate-Coconut Dessert

1 6-ounce package (1 cup) semisweet chocolate pieces
1 13-ounce can evaporated milk
1 10 1/2-ounce package (5 cups) miniature marshmallows
1 1/3 cups flaked coconut
6 tablespoons butter or margarine
2 cups crisp rice cereal, crushed
1 cup chopped walnuts
1/2 gallon brick vanilla ice cream

In saucepan melt chocolate in milk. Bring to boiling; boil gently, uncovered, 4 minutes or till thickened, stirring constantly. Add marshmallows; heat and stir till melted. Chill. In skillet cook and stir coconut in butter or margarine till lightly browned. Stir in cereal and nuts. Spread 3 cups of the cereal mixture in bottom of a 13x9x2-inch pan. Cut ice cream in half lengthwise and then horizontally into 12 slices making a total of 24 pieces. Arrange half the ice cream over cereal. Spread with half the chocolate mixture. Repeat layers. Top with remaining cereal. Cover; freeze firm. Let stand at room temperature 5 to 10 minutes before serving. Makes 16 servings.