Ingredients:
3 egg whites
1 cup white sugar
¾ teaspoon cream of tartar
½ cup saltine crackers, crushed
½ cup flaked coconut
½ cup chopped pecans
2 cups whipping cream
½ teaspoon unflavored gelatin
½ cup white sugar
4 cups sliced fresh strawberries
Directions:
Preheat your oven to 375°F (190°C).
In a large bowl, beat the egg whites until soft peaks form. Gradually add 1 cup sugar and the cream of tartar, continuing to beat until stiff peaks form.
Gently fold in the crushed saltine crackers, coconut, and chopped pecans.
Spread the mixture onto the bottom and sides of a 9-inch pie pan.
Bake in the preheated oven for 20-22 minutes, or until the meringue is lightly browned. Remove from the oven and let it cool completely.
While the meringue is cooling, in a separate bowl, beat the whipping cream, gelatin, and the remaining ½ cup sugar until stiff peaks form.
Gently fold in the sliced strawberries.
Once the meringue base is completely cooled, spread the whipped cream and strawberry mixture over it.
Cover and refrigerate for 2 hours, allowing the flavors to meld together.
Serve and enjoy this scrumptious, melt-in-your-mouth strawberry dessert! 
Nutrition Facts (per serving):
Calories: 440 | Total Fat: 25g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 102mg | Total Carbohydrate: 52g | Dietary Fiber: 3g | Total Sugars: 44g | Protein: 5g | Vitamin C: 49mg | Calcium: 64mg | Iron: 1mg | Potassium: 304mg
