1 c. crushed vanilla wafer
2 (10 oz.) sq. unsweetened chocolate
2/3 c. butter
2 c. powdered sugar (sifted)
1 c. chopped pecans (lightly toasted)
1 tsp. vanilla
2 tbsp. water
2 egg whites, stiffly beaten

Spread crumbs on bottom of 9 x 13 inch pan. Melt butter an chocolate together; cool and stir in sugar, pecans, vanilla and water. Fold in beaten egg whites. Spread mixture over crumbs. Freeze 2 hours.

FILLING:

2 (4 oz.) pkgs. vanilla instant pudding mix
1 1/2 c. milk
1/2 gallon ice cream (Butter Pecan or Pralines and Cream)
4 Heath Bars

Mix instant pudding, milk and ice cream. Pour into frozen crust. Sprinkle on crushed Heath Bars. Cut into 24 servings. Garnish each with a dollop of Cool Whip and an Ice Cream Bon Bon, plus a fresh mint leaf if you have it.

SAUCE:

1 (14 oz.) pkg. Kraft caramels
1/3 c. Pet milk

Melt together. Add more milk for thinner sauce. Pass bowl of sauce around with dessert.