1 big can cherry pie filling
16 oz. Cool Whip
2 c. soda cracker crumbs (not real fine)
3/4 c. chopped nuts (walnuts or pecans)
6 egg whites
2 c. sugar

Save 1/4 cup to spread on top.

Egg whites beaten stiff. Add 2 cups sugar slowly, then cracker crumbs and nuts. Pour into 9 x 13 inch greased pan. Bake at 375 degrees until crisp and brown. Let cool.

Over top spread cherry pie filling, then Cool Whip. Sprinkle soda cracker and nuts over top. Refrigerate several hours before serving. Keeps several days in refrigerator.