50 vanilla wafers, finely crushed (about 1-1/2 cups)
1 cup finely chopped toasted PLANTERS Pecans
1 cup BAKER'S ANGEL FLAKE Coconut, toasted
1/4 cup (1/2 stick) margarine or 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 min. at room temperature to soften slightly. Cut into 16 bars to serve. Store leftover bars in airtight container in freezer.