RITZ CRACKER DESSERT

Alice Erickson's RITZ CRACKER DESSERT

We enjoyed this wonderful dessert after our Rhubarb Leaf/Hyper-Tufa workshop. It was delicious!

50 Ritz crackers (crushed)

1 1/2 cups chopped walnuts

1 tsp vanilla

1 1/2 cups granulated sugar

6 egg whites

2 cups * whipped cream (can use Cool Whip)

1 can angel flake coconut (or amount desired)

Combine crushed crackers and chopped nuts in a large bowl.

Whip egg whites until stiff then slowly add sugar and vanilla.

Combine with crackers and nuts and spread into a buttered 9 x 13 pan.

Bake at 350 degrees for 20-25 minutes or until a light brown. Cool

completely. When cool spread whipped cream over top and

sprinkle with the coconut. CHILL OVERNIGHT.

*I add about 2 tbsp. powdered sugar and 1/2 tsp vanilla to the

whipped cream.