2 1/2 c. crushed vanilla wafers
2/3 c. butter and 5-6 tbsp. for crust
2 sqs. unsweetened chocolate
2 egg yolks
1 tsp. vanilla
2 c. powdered sugar
1/2 gal. peppermint ice cream

1ST LAYER: Mix 2 cups wafer crumbs with approximately 6 tablespoons melted butter and press into 9 x 13 inch pan. Chill while doing next step.

2ND LAYER: Melt butter and chocolate together, cool a bit, add beaten egg yolks, powdered sugar and vanilla. Stir until mixture gets creamy smooth and a bit lighter in color. Spread over crumb crust, then freeze.

3RD LAYER: Slice ice cream (approximately 1 1/4 inches wide sections) and fit in pan over chocolate layer.

Let sit out a bit to soften so you can smooth over ice cream and fill in the cracks, sprinkle with 1/2 cup crumbs over the top and freeze. This keeps well in freezer and can be made ahead.