6 eggs, separated
1/4 tsp. salt
1 c. sugar
1 tsp. vanilla
1 c. finely-chopped walnuts
1/4 c. graham cracker crumbs
2 (10-oz.) pkgs. frozen sliced strawberries, thawed
2 tbsp. cornstarch
1 c. whipping cream
2 tbsp. sugar
1/8 tsp. unflavored gelatin

Combine egg whites and salt, and beat until just foamy. Gradually add 1/2 cup of sugar, and beat at high speed until stiff peaks form. Set aside.

Beat egg yolks until thick and lemon colored. Gradually beat in 1/2 cup of sugar. Add vanilla and mix well. Fold egg whites into egg yolk mixture along with walnuts and graham cracker crumbs.

Pour into 2 greased and paper-lined 8-inch layer pans. Bake at 350 degrees for 25 to 30 minutes. Cool on wire racks.

Meanwhile drain and reserve syrup from the strawberries, and combine with cornstarch. Stir to blend. Cook over low heat stirring constantly until bubbly, thick and clear. Let cool. Add berries and mix well.

Combine whipping cream, 2 tablespoons sugar and gelatin, and whip until stiff.

Spread half the strawberry mixture over the bottom layer and let stand 10 minutes. Top with half of the cream. Place second layer on top and repeat.

Refrigerate several hours before serving. Serves 8 to 10.