Chocolate Icebox Dessert Lulubelle

• 1 cup graham cracker crumbs
• 1 cup powdered sugar, divided
• 1 cup butter, room temperature, divided
• 3 eggs, separated and separately beaten, the whites until stiff
• 2 ounces bittersweet chocolate, melted and cooled slightly
• 12 cup chocolate fudge topping
• 12 cup chopped nuts
• 2 teaspoons vanilla

1. Butter the bottom of an 8- or 9-inch square baking pan.
2. In a small bowl, mix crumbs with 1 teaspoon of the powdered sugar and 2 tablespoons of the butter.
3. Reserve.
4. Cream the remaining butter and sugar.
5. Combine the beaten egg yolks with the next four ingredients and blend well.
6. Fold in stiffly beaten egg whites.
7. Line buttered bottom of baking pan with 1/2 of crumbs mixture.
8. Top with chocolate mixture and remaining crumbs.
9. Refrigerate overnight.
10. Note: This recipe contains raw eggs.
11. Because there is a slight risk of salmonella poisoning associated with raw eggs, you should be sure to use the freshest eggs possible.

graham cracker crumbs, powdered sugar, butter, eggs, bittersweet chocolate, chocolate fudge topping, nuts, vanilla

Taken from www.food.com/recipe/chocolate-icebox-dessert-lulubelle-169162 (may not work)