3 egg whites
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon baking powder
14 Ritz crackers
3/4 cup chopped nuts
1 carton frozen red raspberries
1 cup whipped cream
Drain red raspberries thoroughly.
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Beat egg whites until stiff. Gradually add sugar and vanilla extract.
Mix together baking powder, crushed Ritz crackers and nuts. Fold into egg white mixture. Bake in a 9-inch pie pan for 45 minutes at 325 degrees F; cool thoroughly.
Whip cream; fold in red raspberries. Fill meringue shell with whipped cream mixture; chill for an hour before serving.
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