Graham crackers
2/3 c. butter
2 c. powdered sugar
3 egg yolks, slightly beaten
2 sq. melted chocolate
Dash of salt
1 tsp. vanilla
1/2 c. chopped nuts
3 egg whites
1/2 gallon peppermint bon-bon ice cream

Line a buttered 9 x 13 x 2 inch pan with graham crackers. Cream together butter, powdered sugar, egg yolks, chocolate, salt, vanilla, and nuts. Beat egg whites until stiff; fold into creamed mixture. Freeze for 2 hours. Soften ice cream. Put over mixture in pan. Return to freezer. Let set out 5 minutes before cutting into squares to serve.