Cracker torte

Yield: 6 Servings

Measure Ingredient
3 Egg whites
½ teaspoon Cream of tartar
1 cup Sugar
1 teaspoon Vanilla
18 Crackers; crushed
1 cup Pecans; chopped
½ pint Whipping cream
¼ cup Sugar
1 pint Strawberries; drained
Coconut

CRUST

FILLING

Beat egg whites stiffly, gradually adding cream of tartar and sugar. Add vanilla; fold in crackers and pecans. Bake in greased 10 inch pan at 350 degrees for 35 minutes.

To make filling: Whip cream until almost butter. Add sugar and strawberries. Pile into pie shell and cover with coconut. Chill one hour before serving. A small can of crushed, drained pineapple can be substituted for strawberries.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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