2 c. sugar
2 c. saltine crackers
6 egg whites
1 c. pecans, chopped
1 lg. Cool Whip
2 cans cherry pie filling

Beat egg whites until stiff; add crackers, sugar and pecans. Bake 25 to 30 minutes in 9 x 13 inch pan. Cool. Spread Cool Whip over crust and then pour cherry pie filling over Cool Whip. Chill.