Choco-Mint Freeze

• 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

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

vanilla wafers, butter, peppermint stick ice cream, chocolate, butter, egg yolks, confectioners sugar, vanilla, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=236694 (may not work)