Cherry Torte

Directions

1. 1
   Beat egg whites and cream of tartar until stiff.
2. 2
   Gradually add sugar and vanilla and continue beating.
3. 3
   Fold in broken saltines and chopped nuts.
4. 4
   Spread in a greased 11 x 15-inch pan and bake 30 minutes at 325°.
5. 5
   When cooled, spread on the Dream Whip, prepared according to directions.
6. 6
   Top with cherry pie filling and chill at least 2 hours before serving.
7. 7
   This will keep 5 days in refrigerator and still be firm.