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
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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), 0 cholesterol, 129mg sodium, 45g carbohydrate (0 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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JCV4 User ID: 628113 227534
Reviewed Jun. 6, 2015

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

Herne59 User ID: 5810852 121451
Reviewed May. 20, 2013

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

Annette Skelton User ID: 1354386 105655
Reviewed May. 15, 2013

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

will later"

Jones02 User ID: 1416411 105607
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!"

338fts User ID: 2361434 34265
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."

abbadabbado User ID: 5768170 130719
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."

EURTO2012 User ID: 6422481 105606
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."

gramgramk User ID: 6194938 40464
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."

wolfmommy User ID: 6325648 105566
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."

michellenewman User ID: 3194171 40460
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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