6 eggs
3/4 tsp. cream of tartar
2 c. sugar
2 c. saltine crackers
3/4 c. pecans, chopped
2 tsp. vanilla
2 c. whipped cream
1 can cherry pie filling

Beat egg whites until frothy; add cream of tartar; gradually add sugar, beat until stiff. Fold in crushed cracker crumbs, nuts and vanilla.

Spread in well-greased, 9 x 13-inch dish. Preheat oven to 350 degrees. Bake 25 minutes; cook on rack.

Whip the cream and spread half on top; spoon pie filling over cream. Add other half of cream; chill several hours.