1 c. vanilla wafer crumbs
2 tbsp. melted butter
4 beaten egg yolks
1/2 c. butter
4 1/2 oz. Hershey bar
1/4 c. powdered sugar
1/2 c. toasted slivered almonds
4 stiffly beaten egg whites
9 scoops softened vanilla ice cream

Combine wafer crumbs and melted butter in 9x9x2 inch pan. Melt 1/2 cup butter and Hershey bar over low heat. Stir small amount of chocolate mixture into egg yolks. Return to pan, cook and stir until thick. Add powdered sugar. Beat until smooth. Stir in 1/4 cup slivered almonds. Cool. Fold in 4 stiffly beaten egg whites.

Put 9 scoops softened vanilla ice cream in pan. Pour chocolate mixture over ice cream. Gently cut through to marble. Sprinkle with 1/4 cup almonds. Freeze 6 hours.