The Best Thing To Ever Touch my Taste Buds

Raspberry Pecan Torte

6 egg whites
1 pint whipping cream
1 pkg Danish raspberry dessert
2 tsp baking powder
2 T powdered sugar
2 C water
2 tsp vanilla
1 tsp vanilla
1 pkg frozen raspberries with sugar
2 C sugar
1 C chopped pecans
1 C soda crackers

Separate egg whites while cold. Beat at room temp. for greater volume. Add baking powder and vanilla. Beat until foamy. Very gradually add 2 C sugar, beating until consistency of marshmallow creme. Fold in 1 C soda cracker crumbs (make in blender fine or roll with a rolling pin). Fold in pecans. Generously grease a 9 x 13 pyrex dish including corners. it has a tendency to stick and a bit difficult to remove. Bake at 350* for 30 minutes. It should be hard and dry and cream colored. Remove from oven and let cool. Whip 1 pint of cream. Add 2 T sugar and 1 tsp vanilla. Spread over torte to very edges. Refrigerate overnight. Sauce (next day): Put raspberry Danish dessert in small sauce pan with 2 C water. Cook together stirring until smooth and transparent and thickened. Let cool slightly. Add frozen raspberries (thawed). Do not refrigerate. (Don't refrigerate or you will have jello!) When ready to serve put a cut piece of dessert on each plate and spoon some sauce over.