1 1/2 c. finely crushed vanilla wafers (28 wafers)
4 tbsp. butter, melted
1 qt. peppermint stick ice cream, softened
2 sq. unsweetened chocolate (2 oz.)
1/2 c. butter
3 well beaten egg yolks
1 1/2 c. sifted confectioners sugar
1/2 c. chopped pecans
1 tsp. vanilla
3 egg whites

Toss together crumbs and the melted butter. Reserve 1/4 cup crumb mixture; press remaining crumb mixture into 9 x 9 x 2 inch baking pan. Spread with ice cream; freeze. Melt 1/2 cup butter and the chocolate over low heat; gradually stir into egg yolks with the confectioners sugar, nuts, and vanilla. Cool thoroughly. Beat egg whites until stiff peaks form. Beat chocolate mixture until smooth; fold in egg whites. Spread chocolate mixture over ice cream; top with the reserved crumb mixture; freeze. Makes 8 servings. (Can double this recipe to make 9 x 13 inch cake pan.) Shari's and Scott's favorite "birthday cake".