Ingredients
1 cup crushed saltines1/2 cup butter, melted4 egg whites1 teaspoon white vinegar1 teaspoon vanilla extract1/2 cup sugar1 can (21 ounces) cherry pie filling1-3/4 cups heavy whipping cream, whipped
Preparation
Combine cracker crumbs and butter; press onto the bottom of a greased 13-in. x 9-in. baking dish.
In a large bowl, beat the egg whites, vinegar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over crust. Bake at 400° for 10 minutes or until golden brown. Cool completely on a wire rack.
Spread pie filling over meringue. Top with whipped cream. Refrigerate for at least 2 hours.
