Choco-Mint Freeze - cooking recipe

Ingredients

1 1/4 c. finely crushed vanilla wafers (28 wafers)
4 Tbsp. butter or margarine, melted
1 qt. peppermint stick ice cream, softened
2 sq. (2 oz.) unsweetened chocolate
1/2 c. butter or margarine, melted
3 well-beaten egg yolks
1 1/2 c. sifted confectioners sugar
1 tsp. vanilla
3 egg whites

Preparation

Toss together wafer crumbs and the 4 tablespoons melted butter or margarine.
Reserve 1/4 cup of crumb mixture; press remaining mixture into 9 x 9 x 2-inch baking pan.
Spread with softened ice cream; freeze.
Melt the 1/2 cup butter and chocolate over low heat; gradually stir into egg yolks with confectioners sugar and vanilla.
Cool thoroughly.
Beat egg whites until stiff peaks form.
Beat chocolate mixture until smooth; fold in egg whites. Spread chocolate mixture over ice cream; top with reserved crumb mixture; freeze.
Makes 8 servings.