1 1/2 lbs. vanilla wafers, finely crushed
1 lb. nuts, finely chopped
12 oz. butter, melted

Mix crumbs, nuts and butter. Cover bottom of 12x20 inch pan with approximately 2/3 of mixture.

1 lb. 4 oz. softened butter
3 lbs. powdered sugar
8 oz. nonfat dry milk
16 egg yolks
8 oz. melted chocolate

Combine, mix at medium speed until smooth and fluffy. Add 16 egg whites beaten stiffly and pour over crumbs in pan. Sprinkle rest of crumbs on top of filling. Refrigerate several hours. Serves around 50. He doubled recipe for the Wednesday Club.