2 ounces milk chocolate, melted
1/2 cup butter
2 cups confectioners' sugar
2 eggs, separated
1 (12 ounce) box vanilla wafers, crushed and divided
1/2 cup pecans, chopped
1 quart peppermint ice cream, softened

Melt chocolate with butter in top of double boiler. Remove from heat and stir in confectioners' sugar. Add slightly beaten egg yolks. Beat ingredients together. Beat egg whites until stiff and fold into chocolate mixture. Spread 1/2 vanilla wafer crumbs onto bottom of 13 x 9-inch pan. Sprinkle 1/2 pecans over wafers. Drizzle 1/2 cup chocolate sauce over pecans. Spread ice cream on crust. Top with remaining chocolate sauce. Top with remaining crumbs and pecans. Freeze at least 12 hours.

Remove from freezer 5 minutes before cutting.

NOTE: If peppermint ice cream is unavailable, substitute with 1 quart vanilla ice cream mixed with 1 cup crushed peppermint.