This is a sweet treat -- meringue shell with
whipped cream and raspberry Danish Dessert.
6 egg whites - room temperature
2 t vanilla
2 t baking powder
2 c sugar
1 c crushed soda crackers - pea sized pieces
1 c chopped nuts 
Whipped cream:
1 1/2 c whipping cream
1 1/2 t vanilla
6 T sugar
1 box Junket Danish Dessert - raspberry flavor, prepared according to package directions using 2 C water and allowed to completely cool.
The above photo was taken as the meringue crust went into the oven.
It’s normal for the meringue crust to crack and drop in the center while cooling.
Preheat oven to 350º. (325º if you're using glass.) Grease the bottom of a 9x13 pan with butter. Whip egg whites to stiff peaks, then add vanilla and baking powder. Slowly add sugar. Crush crackers in a food storage bag by hand. Fold in crackers and nuts. Spread in 9x13 pan or baking dish and bake for 30 (35-40 for glass) minutes. Cool overnight or at least until it’s very cool or it will melt the whipped cream. Top with whipped cream and cooled Danish Dessert. (See box above. If you've never made it, you'll wonder why after you see how easy and tasty it is. You can add 2-3 cups of fresh raspberries to make this dessert even better. Cover with plastic wrap and keep refrigerated.
Hint: There's another recipe for this dessert floating around the Internet. The ingredients vary by adding an extra cup of cracker crumbs and substituting 1/2 t cream of tartar for the baking powder. You know the old adage, "If it's not broken, don't fix it?" I tried that recipe last night and it wasn't nearly as good.
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