Chocolate Freeze

Line a 9 x 13 in. cake pan with crushed graham crackers or vanilla wafers.  Cover crust with one quart or more vanilla ice cream. (I find it easier to slice a half-gallon brick of ice cream and layer it on.)  Cover with the following chocolate batter:

Melt 1/2 C. butter or oleo and 3 squares unsweetened chocolate.  Add 3 beaten egg yolks.  Add 2 C. powdered sugar.  Beat 3 egg whites and fold in.  Whip 1 C. whipping cream and mix in.  After pouring this on the ice cream, cover with crushed nut meats or graham cracker crumbs.  Freeze until ready to serve.

Ruth Jauert
Decorah