6 egg whites
1 3/4 c. sugar
1 tsp. vanilla

FILLING:

12 sm. Heath bars, ground up fine or 5 lg. ones
1 tsp. vanilla
2 c. whipped cream

MERINGUE: Beat egg whites until frothy. Gradually add sugar until whites form stiff peaks. Stir in vanilla. Spread meringue on brown paper on a cookie sheet to make a large shell. Bake at 300 degrees for 40 to 45 minutes.

FILLING: Beat whipping cream until stiff. Add Heath bars and vanilla (fold in).

Cut baked and cooled meringue shell in half (width-wise). Shell may be crumbly. Spread meringue with 1/2 whipped cream mixture. Put second layer of meringue on top of first. Spread remaining whipped cream mixture on top. Refrigerate AT LEAST 12 HOURS before serving. Serves 12 to 14.