1 (1 lb. 4 oz.) can crushed pineapple
1 can fruit cocktail
40 Ritz crackers, crushed fine
3 egg whites
1/2 tsp. baking powder
1 c. less 2 tbsp. sugar
1 c. chopped nuts
1 (8 oz.) pkg. cream cheese, softened
1 (9 oz.) carton frozen whipped topping
1 (3 1/2 oz.) can flaked coconut

Drain pineapple and fruit cocktail. Crush crackers into fine crumbs. Place egg whites in large bowl with baking powder and beat until foamy. Gradually add sugar, beating until stiff peaks form. Fold in cracker crumbs and nuts, mixing well. Spread into greased baking dish (9 x 13 x 2-inches) and bake in oven at 350°F for 20 minutes. Cool to room temperature. In a bowl, cream softened cream cheese until light. Fold in whipped topping and well drained fruit. Spread over cooled crust; cover with foil and refrigerate overnight. Sprinkle with coconut and cut into squares; serve.