Instructions: Combine walnuts and biscuits. Add butter and mash thoroughly.

Preheat oven to 325 degrees. Butter a 10-inch diameter springform pan and press biscuit crust into base and 2-inches up side. Cover this crust with waxed paper, cut to fit bottom exactly. Fill pan with split peas, up to height of sides and bake "blind" for 1 hour. Let cool while still filled.

When crust is cooled, removed pea weights and paper. Meanwhile, whip egg whites with cold water and salt until peaked. Fold in sugar a little at a time. Add vanilla and keep cool.

Unmold ice cream from containers and cut horizontally through middle of each to yield 4 discs total. Place disks in pie crust, alternating strawberry and vanilla flavors. Top with meringue, letting it fall all around the ice cream. Set in freezer for 2 hours.

Preheat oven to 450 degrees. Remove pie from freezer and place in oven to brown meringue tips. You may also use a blow torch instead. Serve with chocolate sauce.

This recipe yields 12 servings.

Comments: A specialty of Hotel Pontchartrain, New Orleans, LA.

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