RECIPE FROM "SANDY'S
Contributed by Barb Thomas
Southern California Clogger's Cookbook
3 egg whites
1 cup sugar
20 squares soda crackers, crushed into small pieces, not fine crumbs
1 teaspoon baking powder
1 teaspoon vinegar
1 teaspoon vanilla
1/2 to 3/4 cup chopped pecans (toasted is best)
Beat until the egg whites are foamy; gradually add the sugar and beat until stiff peaks form. Add crackers, baking powder, vinegar, vanilla and nuts to egg whites; mix well. Spoon mixture into a 9 x 13 pan and smooth out. Bake at 325 degrees for 20 minutes and cool completely.
1 (8-ounce) cream cheese, softened
1/2 cup powdered sugar
1-1/2 teaspoon vanilla
1 (8-ounce) container Cool Whip, defrosted
2 cans cherry pie filling
Combine first 3 ingredients and beat well Fold Cool Whip into mixture. Spoon over cooled crust. Spoon cherry pie filling over top. Chill 2 to 3 hours before serving.
Sandy's Note: This is Delicious!