INGREDIENTS
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1 cup semi-sweet chocolate chips
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1 can (5 ounces) evaporated milk
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1 1/4 cups vanilla cookie crumbs
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1 1/4 cups ginger snap cookie crumbs
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1/2 cup confectioners' sugar, sifted
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1/2 cup finely chopped walnuts
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1/3 cup Kahlúa liqueur
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1 teaspoon pure vanilla extract
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2 cups shredded coconut
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