CRUST:

2 egg whites
1/4 tsp. salt
1/4 tsp. cream of tartar
2/3 c. sugar
1 tsp. vanilla
1/2 c. chopped nuts

Beat egg whites, salt and cream of tartar until stiff. add sugar and beat until stiff. Add nuts and fold in vanilla. Cook 1 hour at 300 degrees, let cool. Spread in a well greased Pyrex pan.

FILLING:

2 med. containers Cool Whip
1 bar German chocolate
3 tbsp. water

Melt chocolate and water, let cool. Add to 1 Cool Whip, mix well and pour in cooled crust. Let chill and top with Cool Whip and grated chocolate.