Chocolate-Peppermint Dessert
- 2 c. powdered sugar
- 2/3 c. margarine
- 3 egg yolks, slightly beaten
- 2 sq. baking chocolate, melted
- 1/4 tsp. salt
- 1 tsp. vanilla
- 1/2 c. chopped nuts
- 3 egg whites, stiffly beaten
- crushed graham crackers or vanilla wafers
- Cream together powdered sugar, margarine and egg yolks.
- Add melted baking chocolate, salt, vanilla and chopped nuts.
- Fold in stiffly beaten egg whites.
- Crush graham crackers or vanilla wafers in bottom of 9 x 13-inch baking dish.
- Pour in filling and freeze 2 hours or overnight.
- Spread 1 quart peppermint ice cream over chocolate; put some of the crumbs on top and freeze.
- It helps to put ice cream in refrigerator when you put chocolate layer in the freezer; this way the ice cream is softened enough to spread well in 2 hours.
- Makes 12 servings.
powdered sugar, margarine, egg yolks, baking chocolate, salt, vanilla, nuts, egg whites, graham crackers
Taken from www.cookbooks.com/Recipe-Details.aspx?id=850973 (may not work)