2 1/2 c. vanilla wafer crumbs
1 c. butter
3 c. powdered sugar
3 oz. unsweetened chocolate
1 tsp. vanilla
3 beaten egg whites
1 c. chopped pecans
1/2 gal. ice cream (softened) Bryer's coffee is good

Take ice cream out to soften. Spread 2 cups of the crumbs on bottom of 9 x 13 inch pan. Melt butter and chocolate in top of double boiler. Add vanilla and sugar. Cool. Beat egg whites until stiff and fold into cooled chocolate mixture. Add nuts and spread over crumbs and top with ice cream. Freeze. Cut into squares to serve. Serves 15-18.