3 egg whites
1/8 tsp. salt
1 c. sugar
1 tsp. vanilla
3/4 c. chopped walnuts
1/2 c. saltine cracker crumbs
1 tsp. baking powder

FILLING:

1 #303 can pitted red tart cherries
1/4 c. sugar
1/8 tsp. salt
4 tsp. cornstarch
3 drops red food coloring
1 c. heavy cream, whipped

Beat egg whites and salt until foamy. Gradually add sugar; beat to stiff peaks. Add vanilla. Combine nuts, cracker crumbs and baking powder; fold into egg white mixture. Spread in well greased 9 inch pie pan, building up sides. Bake in preheated 300 degree oven for about 40 minutes. Cool.

Meanwhile, drain cherries, reserving juice. Combine juice, sugar, salt and cornstarch, mixing well. Cook, stirring until mixture boils and is clear and thickened. Cool. Spread about half of whipped cream over torte shell. Spoon cherry mixture over top; garnish with remaining whipped cream. Chill for several hours. Serves 6. (If desired, substitute #2 can prepared cherry pie filling for thickened cherries.)