1 can Eagle Brand milk
1/2 c. strong coffee
1/2 tsp. vanilla
Whipped cream
2 sq. unsweetened chocolate
3/4 c. chopped pecan nuts
Vanilla wafers

Melt chocolate and milk in double boiler. Remove from heat. Add coffee, vanilla and nuts. Cook together until almost thick. Line a round baking dish with aluminum foil and place wafers on bottom and sides of dish. Place 1/2 of mixture on wafers; add another layer of wafers. Pour balance of mixture on top of this and top again with another layer of wafers. Refrigerate for a couple of hours. Spread whipped cream on top.