Piccadilly Pecan Torte

• 3 egg whites, at room temperature
• 14 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 34 cup granulated sugar
• 13 cup pecans, chopped medium
• 14 cup pecans, finely chopped
• 12 cup Ritz cracker, finely chopped& toasted
• 12 ounces Cool Whip, thawed

1. In a preheated oven at 350*, place 1/3 cup pecans and Ritz crackers for 5 minutes.Place on paper towel to cool --.
2. add vanilla and cream of tartar to egg whites in mixing bowl and beat till stiff.
3. -- slowly add granulated sugar and continue to beat egg whites till very stiff, fold in 1/3 cup of pecans and Ritz crackers --.
4. place in a 10" lightly sprayed with nonstick spray.spread to cover sides and bottom -.
5. - Make a hole in center so it will more evenly bake.
6. Bake in preheated oven for 275* for 1 hour.
7. Turn oven off --.
8. Remove to wire rack to cool completely.
9. .Mound with Cool Whip when cooled.
10. Sometimes I add whatever fruit is in season, Strawberries, raspberries etc.as a garnish -- .

egg whites, cream of tartar, vanilla, sugar, pecans, pecans, cracker

Taken from www.food.com/recipe/piccadilly-pecan-torte-118748 (may not work)