3 egg whites
3/4 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon vinegar
1/2 cup shredded pineapple
1/2 cup nut meats
1/4 teaspoon salt
1 1/2 tablespoons lemon juice
1/4 cup confectioners sugar
1 cup heavy cream, whipped

Beat egg whites to thick foam. Beat in sugar 2 tablespoons at a time. Add vanilla and vinegar and beat until well blended. Divide meringue into 2 equal parts and place each part, shaped to fit refrigerator tray, on greased baking sheets. Bake in slow oven (275 degrees) 40-50 minutes, or until lightly browned. Cool well. Combine pineapple, nut meats, salt and lemon juice. Fold confectioners sugar and pineapple mixture into whipped cream. Place one baked meringue in bottom of refrigerator tray, cover with filling and place second baked meringue. Freeze until center is firm. Cut into slices to serve.

Serves 6-8