<http://schema.org/recipeInstructions>
" Heat oven to 350\u00B0F. Have a rimmed baking sheet ready. Line bottom and sides of an 8-in. square pan with foil. Spread pecans and coconut on opposite ends of baking sheet. Bake 7 to 10 minutes, stirring coconut often, until both are lightly toasted. Let cool in pan Put cookies and pecans in food processor; pulse until coarsely chopped. Remove blade; stir in coconut. Scatter 3/4 cup over bottom of prepared pan; place in freezer. Meanwhile soften strawberry ice cream (see Tip). Drop large spoonfuls over cookie-crumb mixture. Smooth surface, taking care not to lift up and mix in crumbs. Sprinkle with another 3/4 cup crumb mixture; gently press crumbs down. Cover with plastic wrap and freeze until fairly firm, checking after 30 minutes. Meanwhile soften the gelato Drop large spoonfuls gelato on top crumb layer, spread smooth and sprinkle with remaining crumbs; gently press crumbs down. Cover with plastic wrap and freeze at least 4 hours or until hard. Strawberry Sauce: Process berries and sugar in food processor until smooth. If desired, strain through a sieve to remove seeds. To serve: Invert pan on a cutting board; remove pan and foil. Cut in 9 squares, dipping knife into hot water and drying it between cuts. Cut each square diagonally in half. Spoon strawberry sauce on dessert plates. Top each with 2 triangles. Garnish with strawberries.TIP To soften ice cream, leave at room temperature 5 to 15 minutes. Or microwave 15 to 20 seconds on defrost or medium-low, then let stand about 3 minutes. It should be spreadable but not melting.Planning Tip: The triangles can be wrap&amp;amp;shy;ped"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9344/coconut-strawberry-ice-cream-triangles-121019/>