| 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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