3 egg whites
1 c. sugar
1/2 tsp. cream of tartar
1 c. chopped nuts
1 tsp. vanilla
8 soda crackers
1 pkg. Dream Whip
1/2 c. milk
6 oz. pineapple preserves (ice cream topping)
Coconut

Chop nuts and roll crackers fine; set aside. Beat egg whites until thick; add cream of tartar and vanilla; beat until very stiff. Add sugar, a small amount at a time; mix well. Add nuts and crackers; mix well. Bake in a 7"x9" pan, slightly greased for 25 minutes at 350 degrees. When cold, beat 1 package Dream Whip with 1/2 cup milk until stiff. Stir in 6 ounces pineapple preserves. Spread on cake; sprinkle with coconut.