Cherry Meringue Dessert

Cherry Meringue Dessert

"'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.'"
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35 m servings
Serving size has been adjusted!
Original recipe yields 15 servings

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  • Prep

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  1. 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.
  2. 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.


  • 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.


Read all reviews 5
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This is a fabulous summer dessert recipe. Light, airy and delicious. The only changes I made was to add an extra can of whatever pie filling I am using at the time and I also use homemade whippe...

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......

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 ...

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, rea...

My sister-in-law used to make this, but it's been years since I've eaten it and I just wanted to try it again. It's a light dessert with a good combination of textures and flavors. The dessert...

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