Line four 9 inch pie pans with pastry. The one that is to be the bottom one is made regulation depth. The others are cut short or can be. Have them ready for the filling. 3 c. sugar, beating again until light, cream with yolks of eggs 1 1/2 c. butter or can be melted butter 1 c. whipping cream

Add together all in the whipping cream. Whip cream stiff for filling. Pour 1 cup of the filling into each pie shell. The bottom pie should be a little fuller. Bake two at a time, in 350 degree oven. It sort of bubbles up during the cooking, but your fingers will tell you when the fillings are firm and ready to come out. Allow the pies to cool in their pans. Run a spatula around them and out they'll come as easy as can be.

Stack one on top of each other as you ice with Caramel Frosting between each pie sides and top. Serve by cutting clear through the stack.

CARAMEL FROSTING:

Cook together 2 cups of brown sugar and 1 cup whipping cream until the mixture reaches the soft ball stage. 1 teaspoon vanilla flavoring. Beat until creamy. If the frosting gets too hard before you get it all on the pies, just add a little more cream and beat.