Preheat oven to 275 degrees. Cut out 3 9" parchment papers and place on a baking sheet.

Beat the egg whites til they are foamy. Add sugar gradually and whip until they hold stiff peaks.

Divide egg whites evenly and smooth out the surface as much as possible. (If you have a 9" spring form pan I would use the detachable ring as a collar to make a uniform edge and size.)

Bake at 275 degrees for approximately 1 hour until crisp and brown. Remove from oven and allow to cool.

When meringues are done turn oven up to 375 degrees and toast crushed walnuts for approx 13 minutes. Check them often.

Whip cream till it makes soft mounds. Beat in honey and vanilla and beat until soft peaks form.

Place 1 meringue on a cake plate. (Make sure your plate will fit inside a container (Tupperware!) that you can seal to freeze it.) Spread ⅓ of the whipped topping over the meringue leaving about a ½" edge of meringue. Spread ⅓ of the raspberries over the whipped cream leaving about 1" at the edge. Repeat with the 2nd and third meringues. For the top layer of berries mound the fruit in the middle and allow the juice to drizzle down the sides.

Freeze at least 8 hours and up to 3 months.

Thaw 1 hour in the fridge before serving.