6 egg whites
1 3/4 c. sugar
1 pt. whipping cream
6 Heath Toffee Bars (or bag already crushed)

Beat egg whites until stiff. Gradually add sugar. Line 2 (9x13) pans with foil up to top of pan. Divide meringue into the 2 pans. Bake at 325 degrees for 45 minutes - until light golden brown. Cool.

Whip cream and add the crushed toffee. Put a layer of filling between shells and top with more filling. Chill several hours or overnight. Serves 12-15.