Chocolate Marble Squares

Ingredients

1 cup vanilla wafer crumbs
1/2 cup plus 2 tablespoons Roberts Butter, melted
1 bar (4 1/2 ounce) milk chocolate candy
4 Roberts Eggs, separated
1/4 cup powdered sugar, sifted
1/2 cup sliced toasted almonds
1 pint (2 cups) Roberts Vanilla Ice Cream, softened
Sweetened Whipped Cream

Preparation

Combine vanilla wafer crumbs and 2 tablespoons melted butter; press in a 9 x 9 x 2 inch baking dish. Combine remaining butter and chocolate bar in a small saucepan; cook and stir over very low heat until well-blended. Beat egg yolks until thick; stir small amount of hot mixture into egg yolk, then add egg yolk mixture to chocolate mixture. Cook over low heat until thickened. Remove from heat, add powdered sugar and beat until smooth. Stir in 1/4 cup toasted almonds. Cool. Beat egg whites until stiff peaks form; fold into chocolate mixture. Place spoonfuls of mixture on crust alternately with scoops of ice cream. Run a knife through mixtures to marbleize. Cover and freeze at least 6 hours before serving. Serve topped with Sweetened Whipped Cream and sprinkle with remaining almonds.

Recipe Contributed By: Mrs. Glen Mikkleson Omaha, Nebraska

Yield: 6 to 8 servings