1 (12 oz.) box malted milk balls
1 c. graham cracker crumbs
1/4 c. butter, melted
3 sq. unsweetened chocolate melted and cooled
1 (14 oz.) can condensed milk
4 egg yolks
2 tsp. vanilla
2 c. whipping cream, whipped (1 pint), don't use non dairy whipped cream

In blender crush malted balls, set aside. Combine graham cracker crumbs 3/4 cup crushed malted balls and butter, press firmly into 12 x 7 inch baking pan. In large mixing bowl beat chocolate, condensed milk, egg yolks and vanilla, mix well. Stir in remaining crushed malted balls. Fold in the whipped cream. Pour into prepared crust, cover and freeze until firm about 6 hours. Return leftovers to freezer.