Chocolate Mint Freeze - cooking recipe

Ingredients

1 1/4 c. crushed vanilla wafers (28)
4 Tbsp. margarine or butter, melted
1 qt. vanilla ice cream or peppermint stick ice cream
1/2 c. margarine or butter
2 sq. unsweetened chocolate
3 eggs, separated
1 1/2 c. sifted 10x sugar
1/2 c. chopped nuts, cashews or pecans
1 tsp. vanilla

Preparation

For crust, combine crumbs and 4 tablespoons butter.
Reserve 1/2 cup, press remainder in a 9-inch square pan and freeze. Spread ice cream over crust and freeze again.
Melt 1/2 cup butter and chocolate over low heat.
Gradually stir in beaten egg yolks, 10x sugar, nuts and vanilla.
Set aside.
Beat egg whites to stiff peaks, fold into chocolate mixture and spread on top of ice cream. Sprinkle with reserved crumbs.
Cut in squares to serve.
Yield: 8 servings.