3/4 c. vanilla wafer crumbs (use food processor)
2 (1 oz.) squares unsweetened chocolate
2/3 c. butter
2 c. powdered sugar
2 eggs, separated
1 t. vanilla
1/2 c. toasted chopped pecans
1/2 gal. mint or peppermint ice cream, softened
chocolate syrup (Hershey’s)
Sprinkle vanilla crumbs evenly in an ungreased 9 x 13" glass pan. Set aside.
Beat egg whites (at room temperature) with electric mixer on high until soft peaks form; set aside.
In a 2 qt. saucepan, melt chocolate and butter over low heat. Remove from heat; stir in powdered sugar, egg yolks, 1/3 c. pecans and vanilla. Fold in egg whites and pour over crumb mixture.
Chill 1 hour until firm.
Spread softened ice cream over chocolate layer. Cover and freeze for at least 8 hours, or overnight.
When ready to serve, cut into squares, drizzle each piece with chocolate syrup, and sprinkle with pecans.