Ingredients
6 egg whites3/4 teaspoon cream of tartar2 teaspoons vanilla extract2 cups sugar2 cups crushed saltines (about 60 crackers)1/2 cup chopped pecans1 carton (8 ounces) frozen reduced-fat whipped topping, thawed1 can (20 ounces) reduced-sugar cherry pie filling
Preparation
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.
