1 (12 oz.) box vanilla wafers, crushed
1/2 c. butter, melted
2 squares unsweetened chocolate
1/2 c. butter
3 beaten egg yolks
2 c. powdered sugar
1 tsp. vanilla
Dash of salt
3 stiffly beaten egg whites
1/2 gallon butter pecan ice cream

Mix vanilla wafers and butter and press in 10"x15" jelly roll pan. In saucepan melt chocolate and butter. Remove from heat. Add egg yolks, powdered sugar, vanilla and salt. Mix well. Fold in egg whites. Pour mixture over crumbs. Refrigerate one hour or until firm. Soften ice cream and spread over mixture. Freeze until firm.