MERINGUE:

3 egg whites
1/2 tsp. cream of tartar
3/4 c. sugar
3/4 c. chopped pecans

FILLING:

2 c. whipping cream
3/4 c. chocolate syrup
1 tsp. vanilla

Beat egg whites until frothy. Add cream of tartar and beat until soft peaks form. Add sugar, 1 tablespoons at a time, and continue beating, until very stiff peaks form. Fold in pecans. Cover two baking sheets with brown paper; draw an 8-inch circle on each paper.

Divide and spread meringue over each circle; shape into a flat shell. Bake in a preheated 275 degree oven for 45 minutes. Turn off oven; leave meringue in oven with door closed for 45 minutes.

In a small mixing bowl beat cream until very stiff. Fold in chocolate syrup and vanilla. Spread one meringue layer with half of whipped cream mixture. Add the second layer and cover top with remaining whipped cream mixture. Freeze.

Remove from freezer and allow to stand at room temperature about 30 minutes before serving. Yield: 8-10 servings.