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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |