Pre-heat oven to 325°
Cut wax paper to fit the bottom of the spring form pan. Spray pan with cooking oil.
In a small bowl, beat egg whites and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form. Gently fold in the wafer crumbs and nuts. Spread into prepared pan.
Bake at 325° for 30-40 minutes or until the top appears dry and is lightly browned. Cool on a wire rack. Do NOT use a toothpick or knife to test for doneness since that will collapse the meringue.
Cool for 15 minutes, then remove from pan and cool for another hour on wire rack.
In another bowl, beat the whipping cream and confectioners' sugar until stiff peaks form. Spread over the cooled desert. Refrigerate for 3-4 hours.
