Sweet Cherry Meringue Dessert Recipe
Sweet Cherry Meringue Dessert Recipe photo by Taste of Home

Sweet Cherry Meringue Dessert Recipe

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4.5 26 15
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"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."
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:15 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 15 servings


  • 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

Nutritional Facts

1 piece: 241 calories, 6g fat (2g saturated fat), 0mg cholesterol, 129mg sodium, 45g carbohydrate (0g sugars, 1g fiber), 3g protein


  1. 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.
  2. 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.
Originally published as Cherry Meringue Dessert in Light & Tasty February/March 2002, p62

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Reviewed Jun. 6, 2015

"Very easy to make. I was skeptical, but it really did taste good!"

Reviewed May. 20, 2013

"Too much sugar; why don't they put the sugar grams in the nutritional analysis?"

Reviewed May. 15, 2013

"I haven't had time to try this receipe, but

will later"

Reviewed May. 14, 2013

"My Mom made this in a pie plate, and served this with strawberries. She also served it with real whipped cream!"

Reviewed May. 9, 2013

"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."

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