1/3 c. melted butter
2 1/2 c. vanilla crumbs or graham cracker crumbs
3 sq. baking chocolate
1 stick butter
2 c. confectioners' sugar
4 well beaten egg yolks
4 well beaten egg whites
1 c. pecan halves
1/2 gal. vanilla ice cream

Mix crumbs with 1/3 cup melted butter and put in bottom of 9 x 13 inch pan. Melt chocolate with stick of butter. Add the sugar and beaten egg yolks. Fold in the beaten egg whites. Pour mixture over crumbs. Place nuts over chocolate. Spread SOFT ice cream over nuts. Top with chocolate topping, if desired. Freeze for 24 hours. Serves 16.