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

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4.5 26 15
Publisher Photo
"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

Ingredients

  • 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

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

Directions

  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


Reviews for Sweet Cherry Meringue Dessert

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
JCV4
Reviewed Jun. 6, 2015

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

MY REVIEW
Herne59
Reviewed May. 20, 2013

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

MY REVIEW
Annette Skelton
Reviewed May. 15, 2013

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

will later"

MY REVIEW
Jones02
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!"

MY REVIEW
338fts
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."

MY REVIEW
abbadabbado
Reviewed May. 9, 2013

"This is a delicious dessert - easy to make with just the right amount of texture in the meringue with the crackers & nuts."

MY REVIEW
EURTO2012
Reviewed May. 9, 2013

"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 REVIEW
gramgramk
Reviewed May. 4, 2013

"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."

MY REVIEW
wolfmommy
Reviewed May. 2, 2013

"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."

MY REVIEW
michellenewman
Reviewed May. 2, 2013

"to be diabetic friendly the 2 cups sugar should be switched to 2 cups of granulated Sugar Substitute like Splenda."

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