MERINGUE SHELL:

The following is for a 9 or 11-inch pan. In parenthesis is amount for 11-inch. This can easily serve 8 pieces.

Beat until stiff 3 egg whites (4) with 1/2 (2/3) teaspoon of baking powder. Beat in gradually 1 cup (4/3) of sugar. Fold in 10 (14) square saltines 2-inch square which have been finely crushed, and 1/2 (2/3) cup of chopped (not-too- fine) pecans.

Spread this in a well-buttered pan. Bake at 300 degrees for 30-35 minutes or until lightly browned on top. Let meringue cool in oven.

Note: You can make meringue a day ahead or you can freeze it. 14 square saltines equal 1/2 cup of fine crumbs.

CHOCOLATE FILLING:

Melt 8 plain 1-ounce Hershey bars (11) plus 6 (7) tablespoons of water in a double boiler. Cool until thick. Add 3 (3) teaspoons of vanilla.

Fold this mixture into 1 (1 1/2) pints of whipped cream. Pile in meringue shell. Chill several hours before serving.

Note: Decorate by shaving 1 (2) 1-ounce Hershey bars to sprinkle on top. Have candy almost frozen.

STRAWBERRY FILLING:

Fill shell with generous 1-quart (1 1/4-quart) of unsweetened unsliced strawberries. Top with 1/2 pint (1 pint) sweetened whipped cream. Chill several hours.

Sweeten cream with 2-5 tablespoons of powdered sugar and 1/2 teaspoon vanilla. Decorate with a few choice berries.