Mint Ice Cream Dessert

Sprinkle vanilla wafer crumbs evenly in an ungreased 13 x 9 x 2-inch pan. Set aside.

Melt chocolate and butter in a heavy saucepan over low heat. Remove from heat. Stir in powdered sugar, egg yolks, 1/2 cup pecans and vanilla. Beat egg whites (at room temperature) at high speed of an electric mixer until soft peaks form.

Fold into chocolate mixture.

Pour evenly over crumbs. Cover and chill 1 hour or until firm.

Spread ice cream over chocolate layer.

Cover and freeze 8 hours or until ice cream is firm.

Cut into squares.

Drizzle each piece with chocolate syrup and sprinkle with toasted pecans, if desired, not necessary. Yields 15 to 18 servings.