| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
12 |
Servings |
INGREDIENTS
| 3 |
|
Egg whites |
| 1 |
c |
White sugar |
| 1/2 |
ts |
Cream of tartar |
| 6 |
oz |
Pineapple preserves |
| 1/2 |
pt |
Whipping cream |
| 18 |
|
Saltine crackers; crumbled |
| 1 |
c |
Pecans; chopped |
| 1 |
ts |
Vanilla |
| 1 |
cn |
Angel flake coconut |
INSTRUCTIONS
Beat egg whites until foamy; add cream of tartar; beat until stiff. Add
sugar as you beat. Fold in crackers, nuts, and vanilla. Bake in a well
buttered 9x12 inch dish in a 325 degree oven for 35 minutes. Cool in dish.
Whip cream; fold in pineapple and coconut. Spread over cooked, cooled
dessert. Refrigerate. Cut in squares to serve. Delicious. Serves 12.
Variations; Substitute fruit pie filling for preserves. Substitute Dream
Whip for whipping cream.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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