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 c. whipping cream, chilled
1 (20 oz.) can crushed pineapple, drained and pressed dry
1/2 c. flaked coconut
1 (6 oz.) jar maraschino cherries, chopped
1/2 c. nuts

Combine crust ingredients, mix well and press over bottom of a 9 x 13 inch casserole dish. 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. Spread meringue over crust and bake at 325 degrees for 20 minutes. Cool to room temperature. Beat chilled whipping cream until stiff peaks form. Fold in pineapple, coconut and cherries, spread mixture over cooled meringue. Garnish with nuts and chill at least 4 hours or overnight.