1 c. sugar
3 tsp. cocoa
2 tsp. instant coffee powder
4 egg whites, room temperature
1/2 tsp. cream of tartar
3/4 c. ground walnuts
1/2 c. crushed Ritz crackers (about 12 crackers)
Semi-sweet chocolate shavings

TOPPING:

1/2 tsp. unflavored gelatin
3 tbsp. Kahlua
2 tsp. instant coffee powder
2 tsp. vanilla
2/3 c. powdered sugar
1 tbsp. cocoa
1 c. (1/2 pt.) whipping cream

Combine sugar, cocoa and coffee. Beat egg whites with cream of tartar until soft peaks begin to form. Gradually beat in sugar mixture; beat until VERY STIFF. Fold in crushed crackers and ground walnuts.

Generously butter and flour the bottom, sides and rim of a 9 or 10 inch pie plate. Pour mixture into plate; spread evenly, but not over rim.

Bake in a preheated oven at 300 degrees for 30 to 40 minutes or until a toothpick tests clean; cool completely.

Soften gelatin in Kahlua; add coffee and heat on WARM until gelatin is dissolved. Cool to room temperature; add vanilla. Combine sugar with cocoa. Beat whipping cream until soft mounds form; add sugar mixture and beat until stiff. Fold in Kahlua mixture.

No more than 1 hour before serving, mound topping over crust; garnish with chocolate shavings. Makes 8 to 10 servings.

NOTE: Freeze-dried coffee may be substituted; crush into a powder before measuring.

Soda crackers may be substituted for Ritz crackers.

An 8 or 9 inch spring form pan may be used. For display, remove ring and finish as directed before serving.

Crust may be prepare ahead, cooled to room temperature and frozen if desired.