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Sweet Cherry Meringue Dessert

"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


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

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Average Rating:
  • JCV4
    Jun 6, 2015

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

  • Herne59
    May 20, 2013

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

  • Annette Skelton
    May 15, 2013

    I haven't had time to try this receipe, butwill later

  • Jones02
    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
    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
    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
    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
    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
    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
    May 2, 2013

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