Ingredients

Crust

• 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

Cherry Filling

• 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

Instructions

1. Beat egg whites until soft peaks form; then gradually add the sugar. Beat until very stiff. =
2. Sprinkle vinegar, baking powder and vanilla extract over egg whites; then sprinkle cracker crumbs and nuts on top. Fold all ingredients until well blended.
3. Spoon into lightly buttered 9 x 13 x 2-inch pan.
4. Bake at 325 degrees F for 20 minutes.
5. Let cool.
6. In a medium bowl, beat 1 (8 ounce) package cream cheese, at room temperature, with 1/2 cup powdered sugar, until well blended.
7. Fold in half of a large container of whipped topping and spread over crust and chill.
8. Place sliced bananas over cheese filling.
9. Spread cherry filling over bananas.
10. Top with remainder of whipped topping.
11. Keep refrigerated.
12. Cherry Filling: Cook first four ingredients until thickened then add a few drops of red food coloring to it.
13. Stir in dry raspberry gelatin.
14. Let cool.