Instructions: For crumb crust, combine crushed cereal, brown sugar and margarine. Press half of mixture into ungreased 8x8-inch pan. Chill about 1 hour. Set aside remaining crumb mixture for topping.

Soften ice cream; spread over crumb crust. Freeze until firm.

For chocolate layer, beat margarine and powdered sugar until creamy. Blend in egg yolks and chocolate. Fold in beaten egg whites. Spread evenly over ice cream layer. Sprinkle with remaining crumb crust. Freeze several hours or overnight.

9 servings.

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