1 box chocolate wafers, rolled into fine crumbs
3 c. confectioner's sugar
3/4 c. chopped pecans
5 egg whites, beaten stiff
1 c. butter
5 egg yolks
3 sqs. melted chocolate
1 1/2 tsp. vanilla
1/2 gal. mint ice cream

Line 9 x 13 inch pan with foil. Sprinkle 1/2 chocolate crumbs on foil in bottom of pan. Cream butter and sugar together. Add egg yolks, one at a time, and beat after each addition. Blend in melted chocolate, vanilla and chopped pecans. Fold in stiffly beaten egg whites. Pour this mixture over chocolate crumbs in pan. Place pan in freezer and freeze for 1/2 hour. Remove from freezer and put layer of slightly melted mint ice cream over the top. Sprinkle remainder of chocolate crumbs over ice cream. Cover with plastic wrap or foil and place in the freezer to freeze. Remove for freezer and place in refrigerator about 1/2 hour before cutting to serve.