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.

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.