Instructions: Beat egg whites and baking powder together. Slowly add sugar and beat about 5 minutes. Crush the crackers and fold into egg white mixture along with the chopped pecans. Butter and spray two 9" cake pans. Be sure to cover carefully
the bottoms and sides as this will prevent the mixture from sticking. Bake for 30 minutes at 300 degrees. Remove from oven and cool on a rack. When cool, remove carefully from pans. Place one layer on a plate and top with a thick layer of Cool Whip. Cover this layer with a thick layer of raspberries. Top berries with
the other layer and repeat with the Cool Whip and raspberries. Chill well before serving. Any fruit is okay with this.

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