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

1. Cream together powdered sugar, margarine and egg yolks.
2. Add melted baking chocolate, salt, vanilla and chopped nuts.
3. Fold in stiffly beaten egg whites.
4. Crush graham crackers or vanilla wafers in bottom of 9 x 13-inch baking dish.
5. Pour in filling and freeze 2 hours or overnight.
6. Spread 1 quart peppermint ice cream over chocolate; put some of the crumbs on top and freeze.
7. 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.
8. 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)