6 egg whites
3/4 tsp. cream of tartar
2 c. sugar
2 c. crushed saltine crackers
3/4 c. chopped pecans
2 tsp. vanilla extract
1 (12 oz.) pkg. Cool Whip
1 (8 oz.) pkg. cream cheese
1 lg. can pineapple, drained

Beat egg whites in mixer bowl until soft peaks form. Add cream of tartar and sugar gradually, beating constantly until stiff peaks form. Fold in cracker crumbs, pecans and vanilla. Spoon into baking pan sprayed with nonstick cooking spray.

Bake for 30 minutes. Cool. Blend cream cheese to Cool Whip. Spread over cooled layer. Top with pineapple. Chill for several hours. This easy recipe must be made ahead.