Crust:

4 egg whites, beaten
1 stack Ritz crackers, finely crushed
1 1/2 tsp. baking powder
1 c. pecans, chopped
1 1/2 c. sugar
2 tsp. vanilla

Beat egg whites, set aside. Mix crushed cracker crumbs with remaining crust ingredients. Fold in egg whites last. Spread in a 9x13-inch pan and bake for 20 minutes at 325°F. Allow to cool.

Filling:

8 oz. cream cheese, softened
1/2 c. sugar
1 can (16 oz.) crushed pineapple
1 tsp. vanilla
9 oz. Cool Whip

Beat cream cheese and sugar together until light and fluffy. Add pineapple and vanilla. Fold in Cool Whip and spread over cooled crust. Chill in refrigerator until ready to serve.