Angel Bake Dessert
Beat 4 egg whites until foamy
add 1 tsp cream of tarter
and beat until it stands in stiff peaks
add one cup sugar slowly
and beat until very thick
Add one tsp vanilla
fold in one cup saltine cracker crumbs
and one cup broken pecans
Bake at 300 degrees in a 9×13 inch baking dish about 25 minutes or till light brown.. Cool
Whip 2 packages dessert topping or one pint whipping cream.
Fold in one eight ounce jar pineapple or other fruit preserves.
Spread on crust
top with angel flake coconut
refrigerate 4 hours
cut into squares.
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