Cherry Icebox Cake - cooking recipe

Ingredients

6 egg whites (room temperature)
2 c. sugar (white)
2 tsp. vanilla
3/4 tsp. cream of tartar
3 c. crushed saltine crackers (not too fine)
1 (9 oz.) tub Cool Whip
1 can cherry pie filling

Preparation

Beat egg whites until foamy; beat in sugar a little at a time to make meringue like.
Beat in vanilla and cream of tartar.
Fold in the 3 cups crushed saltine crackers.
Lightly grease a 13 x 9 x 2-inch pan and spread in meringue/cracker mixture.
Bake in a preheated 350\u00b0 oven for 30 to 35 minutes.
After cake is cooled, top with Cool Whip and cover that with the cherry pie filling. Refrigerate.