SUBMITTED BY: Glenda Pals-Williamson
3 egg whites
1 cup sugar
1 tsp. vanilla
21 crushed Ritz or similar crackers
2/3 cup finely chopped pecans
Beat egg whites until stiff, then beat in sugar and vanilla
gradually. Fold in cracker crumbs and nuts. Spread in
lightly greased 9-inch pie pan. Bake at 350 degree oven
for 30 minutes. Cool completely.
1 (8 ounce) package cream cheese, softened
3/4 cup powdered sugar
Beat cream cheese with powdered sugar and spread over
baked crust.
1 (8 ounce) can crushed unsweetened pineapple, drained
1 (8 ounce) container Cool Whip
Fold drained pineapple into Cool Whip and spread over
cream cheese layer. Refrigerate 2 hrs. before serving.
Serves 8.
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