Bisquick® waffles that are incredibly light and fluffy. I must constantly prepare a couple batches to freeze for the coming week.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 18 |
| Yield: | 1 9×13-inch pan |
Ingredients
- 6 egg whites
- 2 cups white sugar
- ¾ 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 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.
Reviews
The recipe intrigued me because it was so different from any bake I’ve tried so I thought I’d give it a whirl. It was different, but way too sweet for us.
love cherry delight – Madison Couchman
they use to serve this in a local restaurant and i looked for years for this recipe so glad i found it! Love it
This was my mother’s *go to* recipe. She took it to nearly every gathering we ever went to. She never cut-into-squares-and-then-top. Once it cooled in the pan, she would spread the cool whip and then top with the cherries…she would use a spoon and place each individual cherry to make sure there was enough to cover beautifully. We’ve used many other toppings over the years, too…strawberry, blueberry, pineapple, etc. Everyone is always shocked to hear about the saltines. :o)
I never fail to get compliments when I make this. No one can believe it is made with saltine crackers! I usually make it in a rectangular casserole so there is extra room, assemble the filling and whipped cream in the dish, and cut it like a cake. People can then just help themselves to a piece, especially at parties where a host may not be available to show them how to assemble it. NOTE: Don’t do this too far in advance though, or the crust will become soggy.