Cherry Torte

Crust

• 6 egg white
• 3/4 teaspoon cream of tartar
• 2 cups granulated sugar
• 1 cup walnut, chopped
• 2 teaspoons vanilla
• 2 cups saltines or Ritz cracker, crushed

Topping

• 1 pint whipping cream
• 4 tablespoons sugar
• 1 teaspoon vanilla (optional)
• 2 (21 ounce) cans cherry pie filling

Directions

1. 1

   Beat egg whites and cream of tartar until stiff peaks form.

2. 2

   Add 2 cups sugar, nuts, vanilla and crushed cracker crumbs.; mix well.

3. 3

   Pour into a greased 9x13 baking dish.

4. 4

   Bake at 350 degrees for about 25 minutes.

5. 5

   Let crust cool completely.

6. 6

   Beat whipping cream until it thickens.

7. 7

   Add sugar and, if using, vanilla.

8. 8

   Beat well.

9. 9

   Cover crust with whipped cream mixture.

10. 10

    Add cherry pie filling on top of whipped cream mixture.

11. 11

    Refrigerate 2-3 hours.

12. 12

    Note: In place of the whipping cream, 4 T sugar and vanilla, I sometimes use 1 container (16 ounces) of Cool Whip.