2 pkgs. graham crackers (or cookies, Oreos are good) or 1 box graham cracker crumbs
1 qt. vegetable oil (peanut oil tastes the best)
1/2 c. coarsely chopped nuts
6 egg whites
6 scoops ice cream
1 can ice cream topping (your choice)
Frying thermometer

Mold the scooped ice cream into small balls (about 3" in diameter). Place on lightly greased cookie sheet and freeze until hard. When firm, roll each ball alternately in egg white and then crumbs. Freeze again for 15 minutes, then roll each ball again in egg white and then crumbs. Freeze until ready to serve.

Heat the oil in a high sided pan to 350 degrees. Open the ice cream topping and place in hot water to warm. Cook each ball for 20 to 30 seconds, until lightly brown. Drain briefly and serve immediately with the sauce and chopped nuts.