Grand Champion Angel Cream Dessert

3 egg whites
1/2 t salt
1 c sugar
1 t baking powder
1 t vanilla
1/2 c pecans, chopped
1 c saltines, crumbled
topping
3 oz cream cheese, softened
1/2 c sugar
1/2 c sour cream
1 c mini marshmallows
1/2 t vanilla
1/2 c whiping cream
1/4 c maraschino cherries, chopped

Beat egg whites and salt until soft peaks form.
Mix together sugar and baking powder, gradually add toegg whites and continue beating; add vanilla and beat until stiff peaks form.
Add pecans and saltines.
Mix until blended. Saltines should be crumbled with hands so they are not too fine.
Place mixture in 8" buttered round baking tin and bake at 350 degrees for 30 miutes. Shut off oven and leave in oven about 10 minutes, then cool completely. Don't worry if it falls as topping goes on top.

Mix cream cheese with sugar and vanilla. Gently fold in whipped cream, sour cream, marshamallows and cherries. This can be made while base is colling and then put in refrigerator. Spread over merinague base and refrigerate. This may be served as is or with any fruit topping.

1988 Grand Champion winner Illnois State fair