1 c. graham cracker crumbs (about 12 crackers)
1/4 c. sugar
4 tbsp. butter, melted
1 (3 oz.) pkg. cherry flavored gelatin
1/2 c. water
1 (1 lb. 5 oz.) can cherry pie filling
1 (2 oz.) pkg. dessert topping mix
2 egg whites
1/4 tsp. cream of tartar
1/4 c. sugar

Combine crumbs, the first 1/4 cup sugar and the butter; set aside 1/4 cup. Press remainder in bottom of 10 x 6 x 1 1/2 inch baking dish.

In saucepan, combine gelatin and water; heat until gelatin dissolves; stir in pie filling. Chill until partially set. Prepare dessert topping mix according to package directions.

Beat egg whites with cream of tartar to soft peaks; gradually add the second 1/4 cup sugar, beating to stiff peaks. Fold egg whites and dessert topping into gelatin mixture. Spoon over crumb crust; top with reserved crumbs. Chill until firm, 4 to 6 hours. Makes 8 servings.