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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: 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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Reviewer:

Maya
Cooking Level: Intermediate
Home Town: Grants Pass, Oregon, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: 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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Reviewer:

Denise
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Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: 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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Reviewer:

DRAGONSHEART64
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Cooking Level: Expert
Home Town: Alliance, Ohio, USA
Living In: West Chester, Ohio, USA
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