CRUST:

1 1/2 c. vanilla wafer crumbs
1/2 c. chopped pecans

FIRST LAYER:

2 squares unsweetened baking chocolate
2/3 c. butter
2 c. powdered sugar
2 eggs, separated
1 tsp. vanilla
1/2 c. chopped pecans

TOPPING:

1/2 gallon vanilla ice cream
1 c. chopped pecans
2 tbsp. butter

Combine vanilla wafer crumbs and pecans in an ungreased 9"x13" pan.

Melt together chocolate and butter. Add sugar and egg yolks. Fold in stiffly beaten egg whites, vanilla and pecans. Put chocolate mixture on top of crust and freeze 2 hours. After 1 hour of freezing, remove ice cream from freezer and allow to soften while you toast the pecans in the 2 tablespoons butter. Mix toasted pecans with ice cream and spread evenly over chocolate mixture. Chill 2 hours or overnight and top with Cool Whip and chopped maraschino cherries. Keep frozen.