CRUST:

6 egg whites (room temperature)
1 3/4 c. sugar
1/4 tsp. cream of tartar

FILLING:

1 pt. heavy cream
1 tbsp. powdered sugar
8 sm. Heath bars, frozen

Beat egg whites until stiff, then add cream of tartar. Gradually add sugar and beat until well. Line 2 (9x13) cookie sheets with foil. Spread half above mixture on each pan. Bake at 325 degrees for 45 minutes. Leave oven open 10 minutes.

Lift foil immediately from crust. If is sticks, briefly return to oven (if it breaks, you can cover it with whipped cream). Beat the cream and add powdered sugar. Crush the candy.

Place 1/2 of the cream of the first layer of crust, then 1/2 of candy sprinkled over. Top with meringue, last of cream and candy. Freeze overnight and serve. No tricks to make. Meringue softens after set with whipped cream.