32 soda crackers, crushed
2 c. sugar
2 c. chopped pecans
6 egg whites, beat stiff
1 tsp. cream of tartar
1 lg. Cool Whip
2 cans crushed pineapple, drained
1 can angle flake coconut

Add sugar and nuts to crushed crackers and mix well. Beat egg whites stiff. Add cream of tartar and beat again. Fold egg whites into cracker mixture. Bake in a greased 9 x 13 inch pan at 350 degrees for 25 minutes or until golden brown. Cool completely. Then put drained pineapple over top of cake. Next spread coconut on top of pineapple. Top with Cool Whip.