2 1/2 cups milk chocolate ice cream
1 teaspoon unsweetened cocoa powder
1/2 cup white rum
4 tablespoons margarine
1 1/4 cups crushed cornflakes cereal
1 teaspoon vanilla extract
1 cup chopped pecans
In a blender, mix the chocolate ice cream, cocoa, rum and margarine together. Blend until smooth. Chill in refrigerator approximately 10 minutes.
To serve, scoop half of the chocolate mixture onto the bottom of a 12 x 18-inch jellyroll pan. Spoon half of the pecans onto the bottom of the pan. Top with remaining pecans, chocolate mixture and pecans. Rest assembly on large baking sheet.