PREPARATION:

1. Place rocky road ice cream on counter 15 minutes to soften slightly, if necessary. Scoop ice cream into a medium mixing bowl and press down firmly to form the shape of the bowl. Cover with plastic wrap and freeze 30 minutes.
2. Meanwhile, place cookies in a food processor and crush or place in plastic resealable bag, seal, and, using a meat mallet, crush cookies. Set aside.
3. Place a 12-inch nonstick skillet over medium-high heat until hot. Add coconut and quickly stir-fry 4 to 5 minutes or until browned. Remove from heat, and place on a sheet of foil or a baking sheet in a thin layer to cool completely, then place in a resealable bag, seal and store at room temperature until needed.
4. Remove rocky road ice cream from freezer and top with cookie crumbs. Spread vanilla ice cream on top. Cover with foil and freeze at least 8 hours.
5. To remove ice cream from container, place it in a larger bowl of hot water for 10 to 15 seconds, dry off bottom of bowl, and invert onto a platter. Coat the mound of ice cream with whipped topping, leaving a blank space for the eye and cheek area. Top whipped toping with the coconut to resemble hair, mustache and beard, letting some fall onto platter to resemble long scraggly hair. Use grapes to form eyes and 1/2 pear to form nose. Trim other 1/2 pear to form a mouth. Wrap with several layers plastic wrap and place in freezer until time of of serving. Can be prepared 48 hours in advance.