Frozen Chick Cake for Easter

Crust: Pre-heat oven to 425. Mix coconut, sugar, butter, and Rice Krispies. Chop chocolate bar and add. Press into a 9-inch spring form pan. Bake for 7 to 8 minutes 425 degrees until golden. Let the crust cool for a few minutes then place in freezer to cool pan. Filling: In a mixer combine drained pineapple, banana, egg whites, sugar, and vanilla. Mix for apprx.10 minutes. Mix in coconut and place in the fridge. In a separate bowl beat cream and yellow food dye until it forms stiff peaks. Fold fruit mixture into cream, spoon into the chilled pan. Freeze for approx 6 hours. Garnish: To create the bird nest, microwave fluff for about 20 seconds, stir in Rice Krispies and food dye. Lay clumps on wax paper and place in fridge (mix will not harden). Decorate eggs with frosting for eyes and beak.