14 Ritz crackers, rolled in coarse crumbs
1 tsp. baking powder
2 egg whites
1 tsp. almond flavoring
Dash of salt
1 c. sugar
2/3 c. chopped walnuts

Beat egg whites with almond flavoring and salt until foamy; add sugar gradually to egg whites, until stiff peaks form. Mix the nuts, Ritz crumbs and baking powder in a small bowl and then fold these ingredients into stiff egg whites. Spread this mixture in well greased 9 inch pie plate, pushing meringue higher at the sides. Bake in slow preheated 300 degree oven for 40 minutes; cool. It will puff up while baking and fall a bit while cooling.

1 env. Dream Whip
1 1/2 c. milk
1 pkg. chocolate instant pudding

Combine above ingredients in deep narrow bowl, slowly, until blended and then increase speed and whip until mixture forms peaks. Put mixture in cooled meringue shell and top with regular whipping cream (slightly sweetened). Cover with Saran Wrap and refrigerate for at least 6 hours. Best when made a day in advance.