Chocolate-Peppermint Dessert

1. 1

   Cream together powdered sugar, margarine and egg yolks.

2. 2

   Add melted baking chocolate, salt, vanilla and chopped nuts.

3. 3

   Fold in stiffly beaten egg whites.

4. 4

   Crush graham crackers or vanilla wafers in bottom of 9 x 13-inch baking dish.

5. 5

   Pour in filling and freeze 2 hours or overnight.

6. 6

   Spread 1 quart peppermint ice cream over chocolate; put some of the crumbs on top and freeze.

7. 7

   It helps to put ice cream in refrigerator when you put chocolate layer in the freezer; this way the ice cream is softened enough to spread well in 2 hours.

8. 8

   Makes 12 servings.

No nutritional information available.

No additional tips available.