3/4 c. graham cracker crumbs
1/2 c. sugar
1/2 c. chopped pecans
3 egg whites
1/2 c. sugar
1 tsp. vanilla
1 pt. vanilla ice cream
1 can cherry pie filling

Combine crumbs, 1/2 cup sugar and nuts. Whip egg whites until stiff but not dry, adding the remaining 1/2 cup sugar and vanilla. Fold in the crumb mixture. Pour into an 8 or 9-inch pie plate which has been greased and dusted with flour. Bake at 350 degrees for 25 minutes.

Cool thoroughly, fill center with ice cream. Top with cherry pie filling and freeze several hours, or overnight. Before slicing, let set at room temperature 10 minutes.