Alabama Ice Cream Squares
|2 1/2 C||Vanilla wafer crumbs, divided|
|4 (1 ounce) squares||Unsweetened chocolate|
|1 1/3 C||Butter or margarine|
|3 C||Sifted powdered sugar|
|1 C||Chopped pecans, toasted|
|2 tsp||Vanilla extract|
|1/2 gallon||Butter pecan ice cream|
|Garnishes||Chocolate shavings or chocolate dipped pecan halves|
|Spread 1 cup vanilla wafer crumbs in bottom of a buttered
13-x9-x2-inch dish; set aside.
Combine 4 ounces unsweetened chocolate and butter in a saucepan; cook over low heat until chocolate melts. Remove from heat. Add powdered sugar, chopped pecans, water and vanilla, stirring until blended. Stir in remaining 1 1/2 cups vanilla wafer crumbs. Spread mixture over crumbs in dish and freeze at least 3 hours.
Cut ice cream crosswise into 1/2 inch slices; arrange over chocolate layer, carefully spreading top of ice cream until smooth. Cover and freeze until firm.
Let dessert stand 5 minutes before serving. Garnish. Yield: 12 to 15 servings.