Ingredients
3 egg whites
1 cup sugar
26 Ritz crackers (two small sleeves)
1 cup chopped pecans
1 teaspoon baking powder
1 teaspoon vanilla
1 tub of Cool Whip or similar whipped topping
Chocolate for grating (optional)
Directions
Step 1: Mix egg whites and sugar
In a mixer, combine the egg whites and beat. You’re just mixing, so don’t whip it into a meringue. Add the sugar and continue to beat until thick and creamy, but no peaks.
Step 2: Make the crackers-and-nuts mixture and add it
Add Ritz crackers to a plastic storage bag and smash them into crumbs. Add the chopped pecans, baking powder and vanilla. Close the bag and shake until combined. Fold the cracker-and-pecan mixture into the beaten egg-whites-and-sugar mixture, until blended evenly.
Step 3: Put in a pan and bake it
Heat oven to 350° F. Spray oil into an 8×8 baking pan. Add the mixture to the baking pan, using a spatula to spread it out evenly and smoothly. Bake for 25 to 30 minutes or until the edges have browned. Allow to fully cool.
Step 4: Spread on the whipped topping
With a spatula, add the whipped topping, spreading it evenly to cover the entire top of the torte. Grate chocolate on top for garnish if liked. Ready to serve immediately, or store in the fridge for later.
Don’t forget to check out our favorite Appalachian apple stack cake recipe.
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