3 egg whites
1 1/2 tsp. cream of tartar
1 c. sugar
18 soda crackers, crumbs
1 c. Angel Flake coconut
1 tsp. vanilla
1 c. chopped pecans
2 pkgs. Dream Whip
6 oz. Kraft pineapple preserves

Beat egg whites until frothy, add cream of tartar and sugar, beat until stiff. Fold in crushed cracker crumbs, nuts and vanilla. Bake in an oblong pan (8 1/2" x 13") well greased for 35 minutes at 350°F. Let cool in pan.

Spread with Dream Whip, prepared according to package directions mixed well with pineapple preserves. Sprinkle with coconut. Cover and chill several hours. Cut in 16 squares.

Variation: Instead of Dream Whip and pineapple, serve with ice cream and frozen peaches; or raspberry preserves instead of pineapple; or fresh raspberries and Dream Whip. Use your imagination and experiment!