Since the Ozarks have often been compared to the Appalachian region, I thought it would be fun to make a dessert that is well-known in Appalachian history. The Ritz torte is, you guessed it, made from Ritz crackers, along with pecans and Cool Whip.
The outcome isn't as fancy as the name implies, but it's easy to make and promises to become a favorite. It's also fairly inexpensive to make, which is a win in itself. Enjoy!
Ritz Torte
• 3 egg whites
• 1 cup sugar
• 26 Ritz crackers (two small sleeves)
• 1 cup chopped pecans
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 1 tub of Cool Whip or similar whipped topping
Directions
In a mixer, combine the egg whites and beat them; do not whip them into peaks. Add the sugar and continue to beat until the mixture is thick and creamy.
Place the Ritz crackers into a plastic storage bag and crush them into crumbs, then add the chopped pecans, baking powder and vanilla to the bag. Close the bag and shake until well combined.
Gently fold the cracker-and-pecan mixture into the beaten egg whites and sugar until blended evenly.
Preheat your oven to 350 degrees. Spray an 8x8-inch baking pan with cooking oil. Transfer the mixture to the pan, using a spatula to spread it out evenly and smoothly. Bake for 25 to 30 minutes or until the edges have browned, then allow the torte to cool completely.
Once cooled, use a spatula to spread the whipped topping evenly across the entire top. This dessert is ready to serve immediately, or store it in the refrigerator for later.
