3 c. chocolate wafer crumbs
1/2 c. butter, melted
1 lb. semi-sweet chocolate
2 eggs
4 eggs, separated
3 1/2 c. Cool Whip
Chocolate leaves (optional)
1 (8 oz.) chocolate pieces
1 tbsp. Crisco
Holly leaves

Combine chocolate wafer crumbs and butter. Press in bottom and sides of 9 inch springform pan. Soften chocolate and cool to lukewarm. Add 2 eggs and 4 egg yolks; mix well. Beat 4 egg whites until stiff. Add 2 1/2 cups Cool Whip to chocolate and egg mixture. Then stir stiffened egg whites into chocolate mixture. Pour into prepared crust and freeze. Best if frozen for at least 8 hours. When ready to serve, loosen pan from sides; remove pan. Spread with 1 cup Cool Whip. May garnish with chocolate leaves. Melt chocolate and Crisco together. Pour over back of holly leaves. Freeze, keeps indefinitely in the freezer.