Cool whip cherry cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Glenna Foose, Quarryville, Pa. | ||
| 6 | eaches | Egg whites |
| 2 | cups | Ritz Crackers |
| 1 | quart | Cool Whip |
| ½ | teaspoon | Cream of tartar |
| 2 | cups | Sugar |
| ¾ | cup | Chopped pecans |
| 1 | can | Cherry pie filling |
| 1 | teaspoon | Vanilla |
Directions
Beat egg whites until frothy, add cream of tartar and sugar until stiff, fold in crushed crackers, nuts and vanilla. Spread in buttered 9 x 13 pan and bake at 350 F for 25 to 30 minutes until golden brown. Let cool. Spread Cool Whip over top of baked crust and refrigerate for one hour. Spread pie filling over top of cool Whip and refrigerate overnight. From: Lancaster Farming Shared By: Pat Stockett
Submitted By PAT STOCKETT On 11-11-95