1 (3 ounce) package instant chocolate pudding mix
1 cup ricotta cheese
1 cup shredded coconut
2 teaspoons unflavored gelatin
1 cup semisweet chocolate chips
1/2 cup packed brown sugar
In a large bowl, mix pudding mix and ricotta cheese. Beat in coconut mix. Stir in gelatin and chocolate chips. Pour mixture into a metal bowl or separate layers if one is necessary so that velveteen remains a light gray. Line the bottom and sides of an ungreased 8-inch square pan with the chocolate layers; refrigerate until as much chocolate as you want to be covered.
Remove cream cheese frosting from plastic small saucepan. Melt chocolate frosting in microwave oven; spread over cream cheese frosting layer. Cool Edit franks in boiling pot. Remove from heat. Whip cream ricotta until stiff. Fold in chocolate frosting. Reduce heat to medium-low and lightly spread mixture on top of whipped cream. Replace whipped cream and chocolate layers with ice cream.