Preparation:
1. Combine crumbs, coconut and melted butter, reserving 1/4 cup for topping.
2. Press remaining mixture in bottom of buttered 9-inch round pan; spread with ice cream and freeze.
3. Melt 1/2 cup butter and chocolate over low heat; gradually stir into egg yolks with confectioners' sugar, nuts and vanilla.
4. Cool completely. Beat mixture until smooth; fold in egg whites.
5. Spread over ice cream and top with remaining crumbs; freez |
