Choco-Mint Freeze

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.