1 1/4 c. finely crushed vanilla wafers (28 wafers)
4 tbsp. butter, melted
1 qt. peppermint stick ice cream, softened
2 sq. (2 oz.) unsweetened chocolate
3 well beaten egg yolks
1 1/2 c. sifted confectioners' sugar
1/2 c. chopped pecans
1 tsp. vanilla
3 egg whites

Toss together crumbs and the melted butter. Reserve 1/4 cup crumbs, press remaining crumbs in 9 x 9 x 2 inch baking pan. Spread with ice cream, freeze.

Melt 1/2 cup butter and chocolate over low heat, gradually stir into egg yolks with confectioners' sugar, nuts and vanilla. Cool thoroughly.

Beat egg whites until stiff peaks form. Beat chocolate mixture until smooth, fold in egg whites. Spoon chocolate mixture over ice cream. Top with crumbs. Freeze. Can be made ahead of time.