Cherry Meringue Dessert

6 egg whites

¾ tsp cream of tartar

2 tsp vanilla extract

2 cups sugar

2 cups crushed saltines (about 30 crackers)

½ cup chopped pecans

1 carton (8 oz) frozen reduced-fat whipped topping, thawed

1 can (20 oz) reduced-sugar cherry pie filling

In a large mixing bowl, beat the egg whites until foamy.  Add cream of tartar and vanilla; beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff glossy peaks form.  Fold in saltines and pecans.

Transfer to a 13"x9"x2" baking dish coated with nonstick cooking spray.  Bake at 350 degrees for 20-25 minutes or until lightly browned and edges begin to crack.  Cool on a wire rack.  Spread whipped topping over crust.  Carefully spoon pie filling over top.