4 egg whites
1 cup granulated sugar
1 teaspoon vinegar
1 teaspoon baking powder
1 teaspoon vanilla extract
28 crushed Ritz or Townhouse crackers
1/2 cup chopped pecans
Beat egg whites until soft peaks form; then gradually add the sugar. Beat until very stiff. Sprinkle vinegar, baking powder and vanilla over egg whites; then sprinkle cracker crumbs and nuts on top. Fold all ingredients until well blended. Spoon into lightly buttered 9 x 13 x 2-inch pan. Bake at 325 degrees F for 20 minutes. Cool.
In a medium bowl, beat 1 (8 ounce) package cream cheese, at room temperature, with 1/2 cup powdered sugar, until well blended. Fold in half of a large container of whipped topping and spread over crust and chill. Place sliced bananas over cheese filling. Spread cherry filling over bananas. Top with remainder of whipped topping. Keep refrigerated.
1 (20 ounce) can cherry pie filling
2/3 cup granulated sugar
1 (20 ounce) can crushed pineapple with juice
1 tablespoon cornstarch
Few drops red food coloring
1 small box raspberry gelatin
Cook first four ingredients until thickened then add a few drops of red food coloring to it. Stir in dry raspberry gelatin. Let cool.