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Cherry Meringue Dessert
SUBMITTED BY:
Bernardine Adamson
"'It's hard to resist this elegant treat with its sweet cherry flavor and fun crunchy crust,' writes Bernardine Adamson of Sarcoxie, Missouri, 'It won first place in the desserts category at my husband's company picnic.'"
RECIPE RATING:
Read Reviews
(3)
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PREP TIME
15 Min
COOK TIME
20 Min
READY IN
35 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
6 egg whites
3/4 teaspoon cream of tartar
2 teaspoons vanilla extract
2 cups sugar
2 cups crushed saltine crackers
1/2 cup chopped pecans
1 (8 ounce) container frozen reduced-fat frozen whipped topping, thawed
1 (20 ounce) can reduced-sugar cherry pie filling
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DIRECTIONS
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-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Bake at 350 degrees F 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.
FOOTNOTE
Nutritional Analysis: One piece equals 241 calories, 6 g fat (2 g saturated fat), 0 cholesterol, 129 mg sodium, 45 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 fruit, 1 starch, 1 fat.
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REVIEWS
Reviewed on Jul. 27, 2008 by
Denise
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Denise
Jul. 27, 2008
Will make again. Very nice dessert, refreshing change. I used sugar free cool whip and added a teas. of vanilla extract to rid of store bought taste, may try coconut extract to the whip cream next time. Cherries looked like they covered more on the picture here w/the recipe, mine didn't look as full/pretty, so next time may add an additional cup of whip cream and do one and 1/2 can of cherries. Thanks for the recipe.
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1 user found this review helpful
Will make again. Very nice dessert, refreshing change. I used sugar free cool whip and added...
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Reviewed on Mar. 31, 2008 by
DRAGONSHEART64
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DRAGONSHEART64
Mar. 31, 2008
My mother made this recipe for at least 40 years. It was a huge hit every where she took it and it was a favorite of our family. You can use any kind of pie filling you want to change it up...blueberry, strawberry, pineapple...all are fantastic. No one could ever believe there were crackers in the crust...it bakes up sooo beautifully.
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1 user found this review helpful
My mother made this recipe for at least 40 years. It was a huge hit every where she took it...
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Reviewed on Oct. 7, 2008 by
Maya
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Full Review
Maya
Oct. 7, 2008
Super-good! The meringue/saltine crust was surprisingly delicious--it didn't taste at all like saltines. The crackers gave the light and airy meringue just enough substance--it was really, really good, and tasted like less-dense version of shortbread. The only change I made was using regular cherry pie filling, and if anything, it was a tad too sweet for my tastes (everyone else in my house LOVED it) Next time I will use sugar-free whip topping and try it with blueberry pie filling.
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Super-good! The meringue/saltine crust was surprisingly delicious--it didn't taste at all...
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