1 1/2 c. whipped cream
1 lb. graham crackers, crushed
1/3 c. nuts, chopped
1 c. powdered sugar
3/4 c. soft butter
2 egg yolks, whites beaten stiff
1 qt. fruit of your choice (I use strawberries)

Cream sugar and butter. Add 1 egg yolk at a time. Beat until creamy and then fold in stiffly beaten egg whites. Line 9"x13" pan with half of the cracker crumbs. Put in layer of batter filling. Layer of nuts, layer of fruit, layer of cream, layer of remaining crumbs. Let stand in refrigerator overnight.