Angel Coconut Torte

Ingredients

CRUST

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 1/2 cup brown sugar

MERINGUE

• 5 egg whites (room temperature)
• 1/2 teaspoon cream of tartar
• 1 cup sugar
• 2 tablespoons sugar

TOPPING

• 1 cup whipped cream
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla

EXTRAS

• 1/2 cup coconut
• 1/4 cup chopped pecans

Directions

1. 1

   Mix crust ingredients and press into a 9x13 pan.

2. 2

   Beat 5 egg whites, add cream of tartar at high speed until they hold a peak.

3. 3

   Add sugar gradually.

4. 4

   Beat until stiff peaks are formed.

5. 5

   Pile into unbaked cracker crust.

6. 6

   Bake at 250 for 1 hour.

7. 7

   Put topping on 1 hour before serving.

8. 8

   TOPPING:.

9. 9

   Mix ingredients together and spread over top.

10. 10

    After topping is on sprinkle with coconut and nuts.