CRUST:

2 tbsp. powdered sugar
1 1/4 cups crushed vanilla wafers
2 tbsp. chopped pecans
1/3 cup melted butter

Mix well and put in 9 or 10-inch spring bottom pan. Bake at 300°F for 10 to 15 minutes. Cool.

FILLING:

2/3 cup butter
2 cups confectioners' sugar, divided
6 eggs, separated
1 tsp. vanilla
1 cup broken pecans
1/4 cup crushed vanilla wafers

Cream butter and 1 cup confectioners' sugar. Add 6 egg YOLKS, one at a time and beat well. Add vanilla.

Beat 6 egg WHITES until frothy. Add remaining cup confectioners' sugar to make meringue. Fold into butter mix.

Add broken pecans. Put this mixture over cooled crust. Sprinkle with crushed vanilla wafers. Freeze 12 hours.

Serve with whipped cream and cherry if desired.

Serves 12 to 16.