14 chocolate mint cookies (use Girl Scout mint cookies)
3 egg whites
Dash of salt
3/4 c. sugar
1/2 tsp. vanilla extract
1/2 c. pecans, chopped
Sweetened whipped cream

Chill cookies in refrigerator for a few minutes. Break, cut or roll between folds of waxed paper to even crumbs. Beat egg whites and salt together until soft peaks form. Gradually beat in sugar, beating until stiff peaks form. Fold in cookie crumbs, pecans and vanilla and spread in buttered 9 inch pie plate. Bake in slow oven, 325 degrees for 35 minutes. Cool thoroughly. Serve with sweetened whipped cream on each wedge or spread over top, chill 3 to 4 hours. Garnish with curls of shaved unsweetened chocolate. Furnished by Girl Scouts.