Cherry Clouds

A typical kitchen food that I never thought of 'baking' with is something we typically only eat with soup or cheese. It's crackers. Saltine crackers and butter crackers were hardly thought of as a dessert in our home until around 1998 when I stumbled upon a recipe that used them as the base for a toffee style bar cookie. After that I started to make a copy cat recipe for girl scout cookies that involved only 3 ingredients, one of which was a ritz style cracker that in the end made a perfect replicat of a mint cookie! A couple years later I found my number one all time favorite bar - a Angel Bar - and it used 3 layers of crackers in it, which you would never know in the finished product.

I have learned to never scoff at using ingredients in a way I never thought of before. That is why when I saw this recipe my immediate thought was "Oh! I bet that tastes awesome!"

Cherry Clouds

6 egg whites
1 1/3 Cups Sugar
1/2 teaspoon cream of tartar

1 teaspoon vanilla
1 sleeve saltine crackers
2 c whipped cream
1 20 oz Can of cherry pie filling

Beat egg whites until frothy, add sugar a little at a time, add in the cream of tartar and beat until stiff peaks form. Fold in vanilla and crushed saltine crackers and bake in a lightly greased glass 9x13 baking dish at 350 degrees for 30-35 minutes (until golden brown.) Let cool several hours and then spread whipped cream on top and then spread cherry pie filling on top of that and chill 2 hours.Print Friendly and PDF