Choco-Mint Freeze

Directions

1. 1
   Toss together wafer crumbs and the 4 tablespoons melted butter or margarine.
2. 2
   Reserve 1/4 cup of crumb mixture; press remaining mixture into 9 x 9 x 2-inch baking pan.
3. 3
   Spread with softened ice cream; freeze.
4. 4
   Melt the 1/2 cup butter and chocolate over low heat; gradually stir into egg yolks with confectioners sugar and vanilla.
5. 5
   Cool thoroughly.
6. 6
   Beat egg whites until stiff peaks form.
7. 7
   Beat chocolate mixture until smooth; fold in egg whites. Spread chocolate mixture over ice cream; top with reserved crumb mixture; freeze.
8. 8
   Makes 8 servings.