• 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 350 degrees and toast crushed walnuts for 8-10 minutes. Check them often.

Filling

• Whip cream till it makes soft mounds. Beat in honey and vanilla and beat until soft peaks form. Fold in 1 cup of the nuts. Reserve the other ¼ cup for garnishing the top.
• 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. Repeat with the 2nd and third meringues.
• Sprinkle the remaining nuts on top. Freeze at least 8 hours.
• Thaw 1 hour in the fridge before serving.