CRUST:

3 egg whites, beaten stiff
1 c. sugar
1/2 c. Rice Krispies, rolled fine
1/2 c. chopped nuts

Add sugar to stiffly beaten egg whites. Add Rice Krispies and chopped nuts. Pat into 9x13 ungreased cake pan. Bake at 325 degrees for 35 minutes; cool.

FILLING:

2 cans mandarin oranges, drained
1 pt. cream, whipped
1 c. powdered sugar
3 tbsp. vanilla instant pudding
3/4 c. toasted coconut

Blend powdered sugar in whipped cream. Add vanilla instant pudding; fold together. Spread over baked crust. Sprinkle with toasted coconut over top and decorate with orange slices.