For convenience, make meringue shell a day in advance.

3 egg whites
1 tsp. vanilla
1/4 tsp. cream of tartar
1 c. sugar
1/2 c. finely chopped toasted almonds

Let egg whites stand at room temperature for 30 minutes. In large mixing bowl combine egg whites, 1 teaspoon vanilla and cream of tartar. Beat with mixer until soft peaks form. Add sugar, 1 tablespoon oatmeal - beat on high until stiff peaks form and sugar dissolves.

Fold in chopped almonds. Spread meringue mixture in 9 inch circle building sides up like a pie pan. Bake at 300 degrees for 45 minutes and let meringue dry in oven with door closed for 1 hour.

1 (3 oz.) pkg. cream cheese, softened
1/2 c. packed brown sugar
1/2 c. unsweetened cocoa powder
2 tbsp. milk
1/2 tsp. vanilla
1 c. whipping cream
3 c. strawberries, cleaned
2 sqs. semi-sweet chocolate (2 oz.), cut up
2 tsp. shortening

For cocoa mousse combine cream cheese, brown sugar - beat until smooth. Add cocoa powder, milk, 1/2 teaspoon vanilla; beat until smooth. In another chilled mixing bowl beat whipping cream with chilled beaters on medium speed to soft peaks; fold in cocoa mixture.

Spoon cocoa mousse into meringue shell. Press whole berries into mousse. In saucepan melt some sweet chocolate and shortening. With small spoon drizzle chocolate over filling and meringue. Serve immediately or cover and chill filled meringue up to 2 hours. To serve - cut wedges - dipping knife in water between cuts. Serves 10.