Serves: 12
Total Calories: 294

* See note below.
6 eggs white large, at room temperature
3/4 teaspoon cream of tartar
1 1/2 cups sugar
2 cups crackers finely crushed
1 cup pecans finely chopped
1 teaspoon vanilla extract
1 (21-ounce) can cherry pie filling
1 (8-ounce) container frozen whipped topping thawed (about 3 3/4 cups)
pecans Chopped

* Preparation Time: 20 minutes Baking Time: 30 minutes Cooling Time: 45 minutes Chilling Time: At least 8 or up to 24 hours Preheat oven to 350°. In a large mixer bowl at high speed, beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar and continue beating until stiff and glossy.

Stir in crushed crackers, pecans and vanilla. Spread in a 13 x 9 x 2-inch baking pan. Bake for 30 minutes or until top is set. Cool completely on a wire rack, about 45 minutes.

Spread pie filling over crust. Evenly top with whipped topping. Loosely cover and chill at least 8 or up to 24 hours.

Bell: Garnish torte with pecans. To serve, set baking pan on a warm damp towel briefly before cutting.

Nutritional Facts:

Serves: 12
Total Calories: 294
Calories from Fat: 115

More Recipes from the Make Ahead Cookbook:
Baked Alaska
Chocolate Mousse
Cookie Cream Torte
Gingery Peach Crepes
Maple Apple Crepes
Orange Angel Dessert
Strawberry Shortcake Bowl
Sundae Swirl
Surprise Cherry Torte
Tangy Lemon Freeze