Dessert sounds good to me tonight. It just has been that kind of day. Even better-a refrigerator dessert! This one comes from a Mary Mead Recipes booklet from the Chicago Tribune-1962.

We have an abundance of vanilla wafers so that helps too!

Toffee Refrigerator Dessert

6-8 servings

1 cup vanilla wafer crumbs
1/2 cup butter or margarine
1 cup confectioners sugar
3 eggs, separated
1 sq unsweetened chocolate (I will have to sub cocoa and oil here)
1/2 teaspoon vanilla
1/2 cup nutmeats, finely chopped

Line bottom of 8-inch square pan or large freezing tray with half the vanilla wafer crumbs. Cream butter and sugar together until light and fluffy. Beat in slightly beaten egg yolks and melted chocolate. Cool slighlt and fold in stiffly beaten egg whites and vanilla. Spread over crumbs and top with remaining crumbs and nutmeats. Place in freezing compartment of refrigerator to chill for 24 hours. Mixture will become firm but not frozen. Cut in squares and serve plain or top each serving with a small scoo