Fancy Graham Cracker Dessert
|Graham cracker crumbs||1 1⁄2 Cup (24 tbs)|
|Butter||1 Cup (16 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Powdered sugar||2 Teaspoon|
|Coconut||1 Can (10 oz)|
|Canned crushed pineapple||8 Ounce|
Mix cracker crumbs and butter; pat into 9 x 13-inch pan.
Beat egg whites until frothy; add cream of tar- tar and salt.
Add sugar to egg whites gradually, beat- ing until stiff peaks form.
Spread over crumb mix- ture.
Bake at 300 degrees for 30 minutes; cool.
Whip cream, adding powdered sugar.
Add half the coconut and pineapple.
Spread over meringue mixture; top with remaining coconut.
Refrigerate for 24 hours.