Crunchy Ice Cream Bars

50 Nilla Wafers, finely crushed (about 1-1/2 cups)
1 cup finely chopped toasted Pecans
1 cup Angel Flake Coconut, toasted
1/4 cup butter, melted
1 pt. (2 cups) each: vanilla and chocolate ice cream, softened, divided

Mix wafers, pecans, coconut and margarine until well blended. Press 1 cup of the wafer mixture firmly onto bottom of 9-inch square pan.

Spoon vanilla ice cream over crust; carefully spread to form even layer. Freeze 25 min. or until firm. Sprinkle with 1/4 cup of the remaining wafer mixture; cover with the chocolate ice cream. Sprinkle with the remaining wafer mixture.

Freeze 4 hours or until firm. Let stand 10 minutes at room temperature to soften slightly. Cut into 16 bars to serve. Store leftover bars in airtight container in freezer. Makes 16 servings, 1 bar each