25 Hi Ho crackers
1/2 c. sugar
1/2 c. chopped walnuts

Break up the crackers into fine crumbs and mix with sugar and walnuts.

3 egg whites, whipped until stiff
1/2 c. sugar
1/2 tsp. vanilla

Slowly pour into beaten egg whites, the sugar and vanilla. Fold in cracker mix. Pour into well buttered pan. Bake at 350 degrees for 25 minutes. Cool then top with 1/2 pint whipped cream slightly sweetened. Refrigerate overnight. 2 hours before serving top with 1 can cherry pie filling.