3 egg whites
1 c. sugar
1 tsp. baking powder
12 finely crushed saltine crackers (2"x2" squares)
1 c. chopped nuts
1 sm. can crushed pineapple
1 sm. carton Cool Whip

Beat egg whites until very stiff. Add sugar, 1 teaspoon baking powder, crushed saltines and nuts. Put in well greased pie pan. Bake at 350 degrees for 30 to 40 minutes until brown. Crust will puff up, but will fall as it cools. Drain pineapple, add to Cool Whip. Put in cooled shell, refrigerate. May be made a day ahead.