6 egg whites
3/4 tsp. cream of tartar
2 c. sugar
2 c. saltines, broken
1 c. nuts, chopped
1 tsp. vanilla
2 pkgs. dessert topping
2 cans cherry pie filling

Beat egg whites with cream of tartar. Add sugar a little at a time; fold in saltines, pecans and vanilla. Bake 30 minutes at 300 degrees. Let cool. Spread cherry pie filling over cooled crust, then spread dessert topping. Refrigerate overnight and sprinkle with nuts.