Choco-Mint Freeze - cooking recipe

Ingredients

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

Preparation

Toss together crumbs and butter.
Reserve 1/4 cup crumb mixture; press the rest into a 9 x 9
x 2-inch pan.
Spread with ice cream and freeze. Melt 1/2 cup butter and chocolate over low heat; gradually stir into egg yolks with the sugar, nuts and vanilla.
Cool.
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 large servings.