1 lb. pkg. sugar filled wafers
3/4 c. soft butter
1 c. sifted confectioners' sugar
1/2 tsp. vanilla
1/4 tsp. almond flavoring
2 lg. or 3 sm. eggs, separated
2 (12 oz.) boxes frozen strawberries, thawed and drained
1/2 c. coarsely chopped walnuts
1 1/2 c. heavy cream, whipped

Two days before, crush wafers medium fine. Spread half of crumbs in 12 x 8 x 2 inch baking dish. With electric mixer at medium speed or cream (with spoon) thoroughly mix butter with sugar and extracts. Add egg yolks, one at a time, beating well after each addition. Then beat egg whites until stiff but not dry; fold into butter mixture. Drop over crumbs, making thin layer. Spoon on berries; sprinkle with nuts. Now spread on whipped cream. Sprinkle with rest of cookie crumbs. Refrigerate 36 to 48 hours. Makes 12 to 18 squares.