CRUST - Pat 1/2 crumbs in bottom of 9x13 pan. Bake 6 minutes at 300
FILLING - Cream butter & sugar. Add egg yolks, vanilla & chocolate. Fold in
beaten egg whites. Pat half of this mixture on crust in pan
Remove ice cream from freezer about 10 minutes before slicing. Slice in 1/2" -
3/4 " and spread over chocolate layer. Cover ice cream with remainder of
chocolate mixture & top with graham crackers. Store in freezer for several
hours or more. May be made a day or two ahead of time before icing