3 egg whites
1 tsp. cream of tartar
1 c. sugar
1 tsp. vanilla
18 crushed saltine crackers
1 c. pecans

TOPPING:

1 lg. tub of Cool Whip
1/3 c. powdered sugar
1 tsp. vanilla
1 lg. can crushed pineapple, drained

Beat egg whites until frothy. Add cream of tartar and beat until stiff. Add sugar gradually and fold in vanilla, crackers and pecans. Spoon into greased 9- inch round dish. Bake at 350 degrees for 25 minutes. Cool.

TOPPING: Beat Cool Whip, powdered sugar, and vanilla until well mixed. Fold in pineapple. Spread over cake. Refrigerate until firm, about 1 hour.