FUDGE:

2 blocks unsweetened chocolate
2 c. powdered sugar
1 stick butter
3 egg yolks

Cook all ingredients for 2 minutes, then add the beaten egg whites of 3 eggs. Pour in 9 x 9 inch pan. After fudge cools, freeze in freezer. Add topping.

TOPPING:

1 c. vanilla wafer crumbs
1 qt. Blue Bell homemade ice cream

Soften ice cream to spread over top of frozen fudge, sprinkle cookie crumbs over top and refreeze. Slice to serve.