6-8 Hershey almond bars
3 beaten egg yolks
1 stick butter
3 egg whites
1/2 c. powdered sugar
1 sm. box vanilla wafers
1/2 c. toasted almonds
1/2 gal. vanilla ice cream

Melt candy and butter in double boiler. Add egg yolks; cook over low heat to blend well. Cool. Beat egg white until stiff. Add powdered sugar and fold into chocolate mixture. Line long pyrex dish with crushed wafers. Spread chocolate mixture on top of wafers. Beat ice cream with mixer until soft. Spread over cooled chocolate. Sprinkle almonds on top. Freeze.