
The perfect holiday dessert with layers of chocolate, peppermint ice cream, and vanilla wafer cookies.
Combine crushed vanilla wafers and 1/2 cup of meted butter. Press half of the mixture into the bottom of a 9x13 pan to make the crust. Reserve the rest for the topping.
Melt 2/3 cup butter with 2 squares of Baker's sweet chocolate in a sauce pan or microwave bowl. Let partially cool, and then add 2 egg yolks, 2 cups powdered sugar, and 1 tsp. vanilla. Stir until mixture gets creamy smooth and a bit lighter in color. Spread over crumb crust, then freeze.