4 eggs, separated
1/2 c. vanilla wafer crumbs
1/2 c. chopped walnuts
1/4 tsp. salt
1/2 tsp. baking powder
1 c. sugar

FROSTING:

1 pkg. vanilla pudding
1 tsp. vanilla
1 1/2 c. milk
2 tbsp. butter
1 c. cream for whipping

Beat egg whites until foamy white and double in volume; beat in 1/2 cup sugar, 1 tablespoon at a time. Beat well after each addition.

Beat egg yolks and gradually beat in remaining 1/2 cup sugar. Stir in crumbs, chop walnuts, baking powder and salt.

Fold in meringue until no white streaks remain.

Spread evenly in two well buttered and lightly floured 8 inch round pans. Bake at 350 degrees for 25 minutes.

Cook pudding with above ingredients; cover and cool.

When cake has cooled frost with cooled pudding that you have added stiffly beaten whipping cream to (fold in whip cream).