ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.htm

FRENCH CHERRY PIE
Contributed by Barb Thomas
Southern California Clogger's Cookbook

Ingredients

Crust

3 egg whites

1 cup sugar

20 squares soda crackers, crushed into small pieces, not fine crumbs

1 teaspoon baking powder

1 teaspoon vinegar

1 teaspoon vanilla

1/2 to 3/4 cup chopped pecans (toasted is best)

Directions

Beat until the egg whites are foamy; gradually add the sugar and beat until stiff peaks form. Add crackers, baking powder, vinegar, vanilla and nuts to egg whites; mix well. Spoon mixture into a 9 x 13 pan and smooth out. Bake at 325 degrees for 20 minutes and cool completely.

Filling

1 (8-ounce) cream cheese, softened

1/2 cup powdered sugar

1-1/2 teaspoon vanilla

1 (8-ounce) container Cool Whip, defrosted

2 cans cherry pie filling

Combine first 3 ingredients and beat well Fold Cool Whip into mixture. Spoon over cooled crust. Spoon cherry pie filling over top. Chill 2 to 3 hours before serving.

Sandy's Note: This is Delicious!