6 egg whites
3/4 tsp. cream of tartar
1 c. sugar
2 c. Saltines, broken up sm. pieces
2 tsp. vanilla
3/4 c. walnuts, finely chopped
1 pt. heavy whipping cream
1 can cherry pie filling

Beat whites and cream of tartar until foamy. Gradually add sugar beating until stiff. Fold in Saltines, nuts and vanilla. Spread smooth in a buttered 13 x 9 inch pan. Bake at 350 degrees for 20 minutes, or until light brown. Cool at room temperature. Cover with Saran wrap and refrigerate at least 2 hours. Spread with whipped cream (I add a little vanilla and confectioners sugar to cream before whipping it to sweeten it.) Top with the cherry pie filling. Keep this refrigerated until ready to serve. This is a very light dessert.