10 almond Hershey bars
1 c. butter
6 beaten egg yolks
1 c. powdered sugar
1 c. chopped pecans
6 stiffly beaten egg whites
5 c. crushed vanilla wafers
1/2 gal. vanilla ice cream

Melt the candy bars and butter. Add egg yolks and cook a few minutes over low heat. Add powdered sugar and nuts, let cool. When cool, fold in egg whites. Line pans with crushed wafers (about 4 cups) so it is about 1/4 to 1/2 inch thick. Cover with layer of ice cream. Over this pour the cooked chocolate mixture, cut through in several places to mix. Sprinkle top with 1 cup crushed wafers. Freeze until hardened.