|Softened butter||2⁄3 Cup (10.67 tbs)|
|Powdered sugar||2 Cup (32 tbs)|
|Melted chocolate square||2|
|Crushed pecans||1⁄2 Cup (8 tbs)|
|Crushed vanilla wafers||1 1⁄2 Cup (24 tbs)|
|Peppermint stick ice cream||1 Quart|
Cream butter and sugar with electric mixer; add beaten egg yolks, chocolate and vanilla.
Fold in stiffly beaten egg whites.
Line 9-inch square pan with crumbs.
Spoon creamed mix- ture into pan.
Freeze for 3 hours.
Spread ice cream over creamed mixture; sprinkle with additional crumbs.
May serve topped with whipped cream and cherries if desired.