Categories: Pies, Desserts 
      Yield: 8 servings 
  
           Butter                            1/2 ts Vanilla extract 
      9    Twinkies                            6 oz Chocolate chips; semisweet 
      3    Eggs; large, seperated              1 c  Pecans; chopped 
      1    Dash of Cream of tartar             1 c  Heavy cream; whipped 
    1/2 c  Sugar                           
  
  Grease pyrex square or rectangular casserole with butter. Cut 8 Twinkies in 
  thirds, LENGTHWISE, and put one layer on the bottom of the casserole. Beat 
  egg whites, with the cream of tartar and sugar, adding vanilla. Melt 
  chocolate chips in the top of a double boiler. Add egg yolks to chocolate, 
  slowly, continuing to stir over boiling water. Fold chocolate into egg 
  whites.  Spread over Twinkies, then sprinkle with about half of the nuts. 
  Layer on more twinkies, more chocolate, more nuts. Continue layering. Top 
  with whipped cream and a single whole Twinkie.  Chill and serve.