6 egg whites
1 3/4 c. sugar
1 pt. whipping cream
4 Heath bars

Whip egg whites until foamy. Add sugar gradually and beat until very stiff. Line two 9 x 13 inch pans with foil. Put 1/2 of egg white mixture in each pan. Bake for 1 hour at 300 degrees. Cool.

FILLING:

Whip cream and fold in 3 crushed Heath bars. Remove foil from bottom of meringue and 9 x 13 inch cake pan. Put 1/2 cream mixture filling on and add second meringue. Then put other 1/2 of filling on top. Decorate with remaining Heath bar. Refrigerate overnight. Variation: May substitute Cool Whip or use half Cool Whip and half whipping cream.