3    Egg whites
1 c  White sugar
1/2 ts Cream of tartar
6 oz Pineapple preserves
1/2 pt Whipping cream
18    Saltine crackers; crumbled
1 c  Pecans; chopped
1 ts Vanilla
1 cn Angel flake coconut

Beat egg whites until foamy; add cream of tartar; beat until stiff. Add
sugar as you beat. Fold in crackers, nuts, and vanilla. Bake in a well
buttered 9×12 inch dish in a 325 degree oven for 35 minutes. Cool in dish.
Whip cream; fold in pineapple and coconut. Spread over cooked, cooled
dessert. Refrigerate. Cut in squares to serve. Delicious. Serves 12.

Variations; Substitute fruit pie filling for preserves. Substitute Dream
Whip for whipping cream.