6 egg whites
3/4 tsp. cream of tartar
1 3/4 c. sugar
2 tsp. vanilla
1 (8 oz.) Cool Whip
1 can cherry pie filling
2 c. broken Saltines
3/4 c. walnuts, chopped

Beat egg whites until frothy. Add cream of tartar and gradually add sugar. Fold in saltines, nuts and vanilla. Butter a 9 x 13 inch pan. Pour in mixture and bake at 350 degrees for 20 to 25 minutes (until light brown). Cool. Spread Cool Whip over meringue. Put in refrigerator 1 hour. Spread cherry filling over Cool Whip. Refrigerate 6 hours. Serves 15.