Roll box of vanilla wafers into crumbs. Set aside. Now cream together butter, egg yolks and powdered sugar. Melt chocolate. Cool and add to creamed mixture. Add toasted almonds to creamed chocolate mixture. Beat 2 egg whites stiff and add to chocolate mixture. Line a 9 x 13-inch pan with 1/2 of the crumbs. Then put the creamed chocolate mixture over the crumbs and freeze. Spread 1/2 gallon of mint ice cream over the frozen chocolate layer and cover with the remaining half of the crumbs. Freeze again until ready to serve. Garnish with red maraschino cherries.