Mint Ice Cream Dessert

Shared with me by: Marge L (friend)

Ingredients

  • 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)

Instructions

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.