6 egg whites
3/4 tbsp. cream of tartar
2 c. sugar
2 tbsp. vanilla
2 c. saltine cracker crumbs
1 c. chopped pecans
1 qt. Cool Whip
1 can cherry pie filling

Beat egg whites until frothy. Add cream of tartar and sugar slowly. Beat until stiff. Then fold in saltines, nuts and vanilla. Pour in large buttered cake pan 13 x 9 inches. Bake at 350 degrees for 25 minutes. Cool for 1 hour. Put Cool Whip on top, then pie filling. Put in refrigerator overnight.