 | | Directions |
- Crush crackers and set aside.
- Beat egg whites until the form stiff peaks.
- Add the sugar and vanilla; beat until well mixed.
- Finely chop the pecans; stir the pecans and crushed crackers into the egg white and sugar mixture.
- Put into a greased 9 x 13 baking pan and spread out evenly. Bake at 350 degrees for 25 - 30 minutes. Allow to cool completely.
- Beat the whipping cream until it forms stiff peaks; spread over cooled crust.
- Sprinkle the coconut over the whipped cream. Serve and enjoy!
- Store in the refrigerator.
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Prep Time: 45 minutes
Cook Time: 30 minutes
Container: 9 x 13 baking pan
Servings: 15
|  | | Ingredients | | - | | 50 Ritz crackers |
| - | | 6 egg whites |
| - | | 1 1/2 cups sugar |
| - | | 1 teaspoon vanilla |
| - | | 1 1/2 cups pecans |
| - | | 1 pint whipping cream |
| - | | 1 package coconut - 14 oz. |
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