2/3 c. shortening
2 c. powdered sugar
3 eggs, separated
2 squares chocolate, melted
Dash of salt
1 tsp. vanilla
1/2 c. nuts, chopped

Cream shortening and powdered sugar together. Add slightly beaten egg yolks, melted chocolate, salt, vanilla and nuts. Fold in beaten egg whites.

Crush 12 graham crackers and line buttered 8 or 9 inch pan. Pour chocolate filling on top of crumbs. Put in freezer at least 2 hours or overnight. Then spread 1 quart peppermint ice cream on top and freeze again for at least 2 hours.