6 egg whites
2 c. sugar
2 c. Ritz crackers
3/4 c. chopped pecans
1 qt. Cool Whip
1 can cherry pie filling
1/2 tsp. cream of tartar
1 tsp. vanilla

Beat egg whites until frothy, add cream of tartar and sugar until stiff. Fold in crushed crackers, nuts and vanilla. Bake in buttered 13 x 9 inch loaf pan for 25 to 30 minutes at 350 degrees until golden brown. Let cool. Add Cool Whip over top and refrigerate for 1 hour. Spread pie filling over top and refrigerate overnight.