Read reviews (30)
Rate recipe
"It's hard to resist this elegant treat with its sweet cherry flavor and fun crunchy crust," writes Bernardine Adamson of Sarcoxie, Missouri, "It won first place in the desserts category at my husband's company picnic."
This recipe is:
Healthy
Nutritional Analysis: One piece equals 241 calories, 6 g fat (2 g saturated fat), 0 cholesterol, 129 mg sodium, 45 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Cherry Meringue Dessert in Light & Tasty February/March 2002, p62
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on May. 15, 2013 by Annette Skelton
I haven't had time to try this receipe, butwill later
I haven't had time to try this receipe, but
will later
Reviewed on May. 14, 2013 by Jones02
My Mom made this in a pie plate, and served this with strawberries. She also served it with real whipped cream!
Reviewed on May. 09, 2013 by 338fts
Fantastic dessert. My only recommendation is that unless you plan to serve it all at once I would not put the toppings on the entire crust but rather cut as many pieces of the crust you need and individually apply the toppings. Otherwise the crust does get soggy.
Reviewed on May. 09, 2013 by abbadabbado
This is a delicious dessert - easy to make with just the right amount of texture in the meringue with the crackers & nuts.
Reviewed on May. 09, 2013 by EURTO2012
This was very good. I'll make it again. I used reduced cool whip. Next time I might use cherry preserves instead of the pie filling.
Reviewed on May. 04, 2013 by gramgramk
My mom made this 'base' as a change from strawberry 'shortcake' as a kid. It's excellent used that way. Much better than the pie filling version.
Reviewed on May. 02, 2013 by wolfmommy
If you are diabetic, you should have figured out by now that Splenda can be substituted for the sugar. Just remember that the egg whites need to be stiffer before adding splenda.
Reviewed on May. 02, 2013 by michellenewman
to be diabetic friendly the 2 cups sugar should be switched to 2 cups of granulated Sugar Substitute like Splenda.
Reviewed on May. 02, 2013 by dflack628
I have a quick question to those who have actually made this. Does the crust hold up well after you make it. In other words, if it sits for a few days while my family is eating it up, will it get soggy and unpleasant? Thanks in advance for any help.Also, for those who complain about recipes without making them, this section is called "reviews".
I have a quick question to those who have actually made this. Does the crust hold up well after you make it. In other words, if it sits for a few days while my family is eating it up, will it get soggy and unpleasant? Thanks in advance for any help.
Also, for those who complain about recipes without making them, this section is called "reviews".
Reviewed on May. 02, 2013 by BonnieGene
To Kay Lafitte: It does say "Healthy and Diabetic Friendly". I agree, there isn't much diabetic friendly in the sugar content or cherries either.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013