Thanksgiving Cherry Delight Recipe

INGREDIENTS:
6 egg whites
2 cups white sugar
3/4 teaspoon cream of tartar
2 cups crushed saltine crackers
1 cup chopped walnuts
2 teaspoons vanilla extract
2 (21 ounce) cans cherry pie filling
1 (16 ounce) package frozen whipped topping, thawed

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
Beat egg whites until stiff. Gradually add the sugar and cream of tarter; beat until sugar is dissolved.
Add crackers, nuts and vanilla. Pour into prepared pan and bake for 25 minutes in the preheated oven.
Remove from oven, cool and cut into squares. Top each serving with pie filling and whipped topping.

Cherry Fluff

INGREDIENTS:
1 (21 ounce) can cherry pie filling
1 (14 ounce) can sweetened condensed milk
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS:
In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping. Chill in the refrigerator at least 2 hours before serving.

Cherry Salad

INGREDIENTS:
1 (8 ounce) container frozen whipped topping, thawed
1 (14 ounce) can sweetened condensed milk
1 (21 ounce) can cherry pie filling

DIRECTIONS:
Mix whipped topping, sweetened condensed milk, and cherries in a large mixing bowl. Transfer to a serving bowl, and chill.