6 lg. egg whites
3/4 tsp. cream of tartar
2 c. white sugar
2 tsp. vanilla
2 c. broken soda crackers
1 c. chopped nuts
2 pkg. Dream Whip (or 16 oz. Cool Whip or Superbrand)
1 can chilled Comstock cherry pie filling

Beat egg whites with cream of tartar. When stiff, add white sugar a little at a time, making sure sugar is dissolved, then add vanilla (this requires about 10 minutes beating time on high on electric mixer). Fold in broken crackers (about the size of a nickel). Add nuts. Spread on UNGREASED cookie sheet with sides (15 x 12 inches, preferably stainless steel). Bake at 300 degrees for 25 minutes.

When cold, whip Dream Whip and spread over cake. Top with cherry pie filling. Drop filling on by spoonfuls where you want it, because you cannot spread it through the whipped cream. If there are any leftovers, store in refrigerator.