Add 2 tsp. unflavored gelatin to dry ingredients and cook filling as directed for Vanilla Cream Pie. Remove from heat; cover and set aside. Add ¼ tsp. salt to 3 egg whites; beat until frothy. Gradually add 3 tblsp. sugar, beating until stiff peaks form. Beat half of meringue into cream filling until mixture is smooth. Fold remaining half of meringue into mixture. Spread 1 c. commercially canned or homemade cherry pie filling on bottom of baked 9" pie shell. Cover with cream filling. Chill several hours before serving.