1 1/2 c. crushed graham crackers
1/2 c. butter, melted
1 tbsp. sugar

FILLING:

4 egg whites, room temp.
1/4 tsp. salt
1/2 tsp. cream of tartar
1/2 c. sugar
1 can (20 oz.) crushed pineapple, drained and pressed dry
1/2 c. coconut
1 (6 oz.) jar cherries
1/2 c. chopped nuts
1 c. chilled whipping cream

Combine crust ingredients, mix well and press over bottom of 9x13 inch casserole dish and refrigerate while preparing filling.

In large bowl combine egg whites, salt and cream of tartar. Beat until soft peaks form. Gradually add sugar, beating after each addition. Beat until meringue forms stiff peaks. Spread over crust and bake at 325 for 20 minutes. Cool to room temperature.