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6 egg whites
1/2 tsp. cream of tartar
2 c. sugar
1 tsp. vanilla
1 c. pecans, chopped
1/4 lb. (1 stack) saltine crackers, crumbled
8 oz. Cool Whip
Coconut (optional)

Beat egg whites real stiff before adding any other ingredients. Then add cream of tartar (keep on beating). Gradually add sugar (keep on beating). Add vanilla. When batter is real stiff, stop beating and fold in, by hand, pecans and crushed saltine crackers.

Spread evenly in a 9 x 13 x 2 inch pan sprayed with Pam. Cook until light brown in a 350 degree oven, approximately 30 minutes. Cool cake in pan, then cover top with Cool Whip. Sprinkle top with coconut.

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