Beat egg whites till stiff and gradually beat in the sugar. Slowly add crackers, baking powder, salt and vanilla. Fold in nuts and spoon into a 9" greased pan. Bake at 325F for 25 or 30 minutes. Let cool.
Spread 1 small jar raspberry jam onto the crust. Beat 1/4 pint whipping cream till stiff. Frost. Chill before serving.