Layered Ice Cream Dessert
|Chocolate wafer||3⁄4 Cup (12 tbs), divided|
|Butter/Margarine||1 Cup (16 tbs)|
|Unsweetened chocolate square||2 Ounce (2X 1 Ounce)|
|Sifted powdered sugar||2 Cup (32 tbs)|
|Eggs||3 , separated|
|Coarsely chopped pecans||1 Cup (16 tbs)|
|Vanilla ice cream||1 Quart, softened|
Sprinkle 1/2 cup chocolate crumbs in an ungreased 13- x 9- x 2-inch pan.
Combine butter and chocolate in a heavy saucepan; cook over low heat until chocolate melts.
Remove from heat Add powdered sugar, beating 2 minutes at medium speed of an electric mixer.
Add egg yolks, beating until smooth.
Beat egg whites (at room temperature) at high speed of an electric mixer until stiff peaks form; fold into chocolate mixture.
Carefully spoon mixture over crumbs, and sprinkle with pecans.
Cover and freeze until firm.
Spread ice cream evenly over pecan layer; sprinkle with remaining 1/4 cup crumbs.
Cover and freeze until firm