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Ingredients
- 1 1/4 c. vanilla or possibly chocolate wafer crumbs
- 4 tbsp. butter, melted
- 1 quart. peppermint bon bon ice cream (or possibly 1/2 gal. for 9 x 13 inch cake pan)
- 2 sq. unsweetened chocolate
- 1/4 c. butter
- 3 egg yolks, well beaten
- 1 1/4 c. sifted confectioners' sugar
- 1/2 c. minced nuts (opt.)
- 1 teaspoon vanilla
- 3 egg whites
Directions
- Toss wafer crumbs and butter. Reserve 1/4 c. mix. Press rest into cake pan. Bake at 400 degrees for 5 - 10 min. Cold. Spread ice cream over wafer mix; freeze. Heat butter and chocolate squares. Stir in confectioners' sugar, nuts, vanilla. Gradually add in egg yolks. Cold thoroughly. Beat egg whites till stiff, add in to chocolate mix. Spread over ice cream. Top with reserved crumbs and freeze.
- VARIATION: Mix Cold Whip, confectioners' sugar and cocoa pwdr (you judge the amounts). Spread on top of chocolate mix. Then top with reserved crumbs and freeze.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 504g | |
| Calories 2273 | |
| Calories from Fat 1360 | 60% |
| Total Fat 157.84g | 197% |
| Saturated Fat 81.85g | 327% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 1150mg | 48% |
| Potassium 1309mg | 37% |
| Total Carbs 68.16g | 18% |
| Dietary Fiber 15.8g | 53% |
| Sugars 37.2g | 25% |
| Protein 20.46g | 33% |
