6 egg whites
3/4 tsp. cream of tartar
2 c. sugar
2 tsp. vanilla
2 c. crushed Saltines
3/4 c. chopped pecans
Cool Whip
Blueberry pie filling

Beat egg whites with cream of tartar until foamy. Add sugar gradually; beat until stiff. Fold in vanilla, crushed crackers and chopped pecans. Bake 25 minutes at 350 degrees in a greased 13 x 9 inch pan. When completely cool, spread with Cool Whip and top with blueberries. Refrigerate.