Nut Torte

• 3/4 c. egg whites (5 or 6)
• 1/4 tsp. cream of tartar
• 3/4 c. sugar
• 3/4 c. brown sugar
• 1/2 tsp. vanilla
• 1/2 tsp. almond extract
• 1 1/2 c. graham cracker crumbs
• 1 c. chopped nuts
• 16 oz. whipped topping

1. Beat egg whites and cream of tartar until stiff.
2. Combine sugars and slowly add to egg whites.
3. Fold in flavorings.
4. Combine crackers and nuts; fold into eggs.
5. Pour into two well-greased (1 tablespoon each) pie pans.
6. Bake at 300u0b0 for 30 minutes (no longer).
7. Will be light in color, but darkens as cools.
8. When cake is cooled, slice bananas on top until covered (5 or 6).
9. Cover with whipped topping, making certain to cover completely and seal edges.
10. Sprinkle over
11. topping, 1/2 cup chopped pecans and 1/2 cup maraschino cherries, chopped fine.
12. Refrigerate.

egg whites, cream of tartar, sugar, brown sugar, vanilla, almond extract, graham cracker crumbs, nuts, whipped topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=762695 (may not work)