1 1/4 c. vanilla or chocolate wafer crumbs
4 tbsp. butter, melted
1 qt. peppermint bon bon ice cream (or 1/2 gal. for 9 x 13 inch cake pan)
2 sq. unsweetened chocolate
1/4 c. butter
3 egg yolks, well beaten
1 1/4 c. sifted confectioners' sugar
1/2 c. chopped nuts (opt.)
1 tsp. vanilla
3 egg whites

Toss wafer crumbs and butter. Reserve 1/4 cup mixture. Press rest into cake pan. Bake at 400 degrees for 5 to 10 minutes. Cool. Spread ice cream over wafer mix; freeze. Melt butter and chocolate squares. Stir in confectioners' sugar, nuts, vanilla. Gradually add egg yolks. Cool thoroughly. Beat egg whites until stiff, add to chocolate mixture. Spread over ice cream. Top with reserved crumbs and freeze.

VARIATION: Mix Cool Whip, confectioners' sugar and cocoa powder (you judge the amounts). Spread on top of chocolate mixture. Then top with reserved crumbs and freeze.