Chocolate Yum Yum

In the late 1960s, Jen's family visited friends in Vancouver BC, Canada. The hostess served this dessert and, fortunately, shared the recipe. It soon became one of our own favorites.

2/3 C butter
2 C confectioner's (powdered) sugar
3 egg yolks, slightly beaten
2 squares semi-sweet chocolate, melted
Pinch of salt
1 tsp. vanilla
1/2 C chopped walnuts
3 egg whites, stiffly beaten
Graham Cracker crumbs (about 1/2 box)
1 quart vanilla ice cream

Cream butter and sugar. Add egg yolks, melted chocolate, salt, vanilla and nuts. Fold in stiffly beaten egg whites.

Pat crumbs in 9x13-inch pan. Pour filling on top and freeze 2 hours.

Remove and spread vanilla ice cream over top. Sprinkle with more crumbs. Decorate with walnut halves. Freeze.

Makes 12 servings.