Printable | Taste of Home

Cherry Meringue Dessert

6 egg whites
3/4 teaspoon cream of tartar
2 teaspoons vanilla extract
2 cups sugar
2 cups crushed saltines (about 60 crackers)
1/2 cup chopped pecans
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 can (20 ounces) reduced-sugar cherry pie filling

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 tablespoon at a time, until stiff glossy peaks form. Fold in
saltines and pecans. Transfer to a 13-in. x 9-in. x 2-in. baking

Printed from tasteofhome.com Jul 19, 2008

-----------------------Fold------------------------

Cherry Meringue Dessert cont.

dish coated with cooking spray. Bake at 350° for 20-25 minutes or
until lightly browned and edges begin to crack. Cool on a wire rack.
Spread whipped topping over crust. Carefully spoon pie filling over
top.

Yield: 15 servings.