Cherry Meringue Dessert

By ghinman

Ingredients

• 6 egg whites
• 3/4 tsp. cream of tartar
• 2 tsp. vanilla
• 2 cups of sugar
• 2 cups of crushed saltine crackers (about 60 squares)
• 1/2 cup of chopped pecans
• 1 carton (8 oz.) frozen reduced ffat Cool Whip, thawed
• 1 can (20 oz.) reduced or sugar free cherry pie filling

Preparation

Step 1

In a large mixing bowl, beat the egg whites until foamy. Add cream of tartar and vanilla. Beat until soft peaks form. Gradually beat in sugar, 1 tbs. at a time, until stiff, glossy peaks form. Fold in saltines and pecans.

Transfer to a 13X9 in. baking dish coated with nonstick cooking spray. Bake at 350 degrees for 20 to 25 min. or until lightly browned and edges begin to crack. Cool on a wire rack. Spread whipped topping over the crurst. Carefully spoon pie filling over the top.