12 oz. box vanilla wafers
1 stick butter
1/2 gallon brick ice cream
2 c. powdered sugar
2 squares of chocolate
3 eggs
1 1/4 stick butter

Crush vanilla wafers, blend with 1 stick of butter. Reserve 1 cup for topping. Press balance in 9x13 inch pan. Chill.

Melt chocolate and 1 1/4 sticks butter. Sift powdered sugar and add.

Add well-beaten egg yolks and cool. Add stiffly beaten egg whites. Pour this combined mixture over wafers in pan, then cover with ice cream. Sprinkle with the 1 cup wafer crumbs. Cover and place in freezer. Can be made a day or two ahead of serving.

Ice cream can be cut in about 1 inch thick slices. 1/2 gallon makes enough to cover 9x13 inch pan.