12 oz. vanilla wafers, crushed
1/2 c. butter, melted
1/2 gal. ice cream
2 c. powdered sugar
2 (1 oz.) sqs. unsweetened chocolate
3 eggs, separated
1 1/4 sticks butter

Blend wafers and melted butter. Reserve some for topping. Press the balance into a 9 x 13 inch pan. Melt chocolate and butter in double boiler. Add sugar and well beaten egg yolks; cool. Add stiffly beaten egg whites. Pour chocolate mixture over the wafer mixture and cover with ice cream. Sprinkle wafer crumbs over the top. Cover and place in freezer. Let dessert stand at room temperature a few minutes for easy serving.