1 c. vanilla wafer crumbs
4 (1 oz.) sq. unsweetened chocolate
1 1/3 c. butter
3 c. sifted powdered sugar
1 c. chopped pecans, toasted
1/4 c. water
2 tsp. vanilla extract
8 egg whites
1/2 tsp. cream of tartar
1/2 gallon butter pecan ice cream (rectangular carton)
Garnishes: chocolate shavings, chocolate-dipped pecan halves

Spread vanilla wafer crumbs in bottom of a buttered 13 x 9 x 2 inch dish; set aside. Combine chocolate and butter in a saucepan; cook over low heat until melted. Remove from heat. Add powdered sugar and next 3 ingredients, stirring until blended.

Beat egg whites (at room temperature) and cream of tartar until stiff peaks form; fold into chocolate mixture. Spread mixture over crumbs and freeze 3 hours. Cut ice cream crosswise into 1/2 inch slices; arrange over chocolate layer, carefully spreading top until smooth. Cover and freeze until firm. Let dessert stand at room temperature 5 minutes before serving. Garnish, if desired. Yields 12-15 servings.