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3/4 cup chocolate wafer crumbs, divided
1 cup butter or margarine
2 (1-ounce) squares unsweetened chocolate
2 cups sifted confectioners sugar
3 eggs, separated
1 cup coarsely chopped pecans
1 quart vanilla ice cream, softened

Sprinkle 1/2 cup chocolate crumbs evenly in an ungreased
13x9-inch baking dish. Set aside. Combine butter and chocolate in
a heavy saucepan; cook over low heat until melted. Remove from
heat. Add confectioners sugar, and beat 2 minutes at medium speed
with an electric mixer. Add egg yolks beating until smooth. Beat
egg whites (at room temperature) until stiff peaks form; fold in to
chocolate mixture. Carefully spoon mixture over crumbs, and
sprinkle with pecans. Cover and freeze until firm. Spread ice
cream evenly over pecan layers; sprinkle with remaining 1/4 cup
crumbs. Cover and freeze until ice cream is firm.

Yield: 15 servings.

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