6 egg whites
2 tsp. vanilla
2 c. sugar
3/4 c. chopped nuts
2 c. broken Ritz crackers
1 container Cool Whip

Beat the egg whites until stiff. Add vanilla and sugar slowly. Fold in the crackers and nuts. Bake at 350 degrees in a greased 9 x 13 inch pan for 25 to 30 minutes or until golden brown. Cool. Spread Cool Whip on top of baked torte. Cover with raspberry pie filling. Chill and serve.