1 c. graham cracker crumbs
1/2 c. moist coconut
1/2 c. chopped walnuts
4 egg whites
1/4 tsp. salt
1 tsp. vanilla
1 c. sugar
1 pt. butter brickle ice cream

Combine crumbs, coconut and nuts. Beat egg whites, salt and vanilla until foamy. Gradually add sugar until stiff peaks have formed. Fold cracker crumb mixture into egg white mixture. Spread in well greased and floured 9 inch glass pie plate.

Bake at 350 degrees for about 30 minutes. Cool. Cut into wedges. Top with scoops of butter brickle ice cream. Drizzle a little caramel sauce (store bought) over top.

NOTE: Make torte a day ahead. Cover with wax paper and keep at room temperature. Less crispy this way.