1 can crushed pineapple (1 lb. 4 oz.)
1 can fruit cocktail (1 lb. 14 oz.)
40 Ritz crackers, finely crushed
3 egg whites
1/2 tsp. baking powder
1 c. less 2 tbsp. sugar
1 c. ground nuts
1 (8 oz.) pkg. cream cheese, softened
1 (9 oz.) Cool Whip

Drain fruit thoroughly, eliminating grapes. Crush crackers into fine crumbs. Place egg whites in large bowl with baking powder and beat until foamy. Gradually beat in sugar and beat until glossy, stiff peaks are formed. Fold in cracker crumbs and nuts, mixing well. Spread in greased baking pan (9 x 13 x 2) and bake at 350 degrees for 20 minutes. Cool on rack to room temperature.

In bowl, cream the cream cheese until light. Fold in Cool Whip and drained fruit. Spread over cooled crust, cover with foil or saran and refrigerate overnight. Sprinkle with coconut, if desired. Cut into squares to serve. If desired, squares of dessert may be placed in paper muffin cups, wrapped with foil or saran freezer paper and frozen until needed. (Remove from freezer 3 hours before serving.)