Cherry Torte

• Crust
• 6 egg whites
• 3/4 teaspoon cream of tartar
• 2 cups granulated sugar
• 1 cup walnuts, chopped
• 2 teaspoons vanilla
• 2 cups saltines or 2 cups Ritz crackers, crushed
• Topping
• 1 pint whipping cream
• 4 tablespoons sugar
• 1 teaspoon vanilla (optional)
• 2 (21 ounce) cans cherry pie filling

1. Beat egg whites and cream of tartar until stiff peaks form.
2. Add 2 cups sugar, nuts, vanilla and crushed cracker crumbs.; mix well.
3. Pour into a greased 9x13 baking dish.
4. Bake at 350 degrees for about 25 minutes.
5. Let crust cool completely.
6. Beat whipping cream until it thickens.
7. Add sugar and, if using, vanilla.
8. Beat well.
9. Cover crust with whipped cream mixture.
10. Add cherry pie filling on top of whipped cream mixture.
11. Refrigerate 2-3 hours.
12. Note: In place of the whipping cream, 4 T sugar and vanilla, I sometimes use 1 container (16 ounces) of Cool Whip.

crust, egg whites, cream of tartar, sugar, walnuts, vanilla, saltines, topping, whipping cream, sugar, vanilla, cherry pie filling

Taken from www.food.com/recipe/cherry-torte-232383 (may not work)