4 eggs, separated
1 tsp. vanilla
1 pt. whipping cream
1 c. sugar
1 tsp. vinegar
6 Heath bars

Chill Heath bars in freezer. Beat egg whites until stiff and add sugar gradually until stiff peaks form. Add vanilla and vinegar.

Line 2 (8") cake pans with well buttered brown paper. Divide meringue mixture evenly into the two pans. Bake at 250 degrees for 1 1/4 hours. Remove from oven and while still warm remove paper. Let cool. Whip cream. Crush Heath bars in blender and fold into whipped cream, reserving 1/2 cup Heath bar crumbs for topping. Layer meringue, cream mixture, repeat, finishing with Heath bar crumbs. Chill overnight.