3 egg whites
1 c. sugar
Pinch of cream of tartar
1 c. pecans
1 tsp. vanilla
18 saltine crackers, crushed
1 c. Cool Whip
1 sm. can pineapple, drained
1 can coconut

Beat egg whites stiff. Add cream of tartar. Add sugar gradually. Stir in vanilla, nuts and saltines. Bake at 325 degrees for 30 minutes in greased 9 x 14 inch baking dish. Let cool.

Mix Cool Whip and pineapple; spread on top. Sprinkle with coconut and let set. Cut in squares; put half a cherry on each square.