1 c. vanilla wafer crumbs
2 sq. bitter chocolate
2/3 c. butter
2 c. powdered sugar, sifted
1 c. chopped pecans
1 tsp. vanilla
2 tbsp. water
2 stiffly beaten egg whites
1/2 gal. butter pecan ice cream

Spread cookie crumbs on bottom of a 3 x 9 inch dish. Melt chocolate in butter and cool. Stir in powdered sugar, chopped pecans, vanilla and water. Fold in egg whites. Spread this mixture on top of the cookie crumbs. Freeze for 2 hours. Soften 1/2 gallon butter pecan ice cream and spread on top. Refreeze and cut in squares to serve. Serves 12.