- 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 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. baking 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.
Reviews for Sweet Cherry Meringue Dessert
"Very easy to make. I was skeptical, but it really did taste good!"
"Too much sugar; why don't they put the sugar grams in the nutritional analysis?"
"I haven't had time to try this receipe, butwill later"
"My Mom made this in a pie plate, and served this with strawberries. She also served it with real whipped cream!"
"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."
"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."
"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."
"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."
"to be diabetic friendly the 2 cups sugar should be switched to 2 cups of granulated Sugar Substitute like Splenda."