In a saucepan combine gelatin and water; heat until gelatin dissolves.

Stir in pie filling.

Chill gelatin until it mounds when dropped from the spoon.

Prepare dessert topping mix according to package directions,

Beat egg whites with cream of tartar to soft peaks.

Slowly add sugar; continue beating to stiff peaks,

Fold dessert topping and beaten egg whites into gelatin mixture.

Line the bottom of an 8 x 8 X 2-inch pan with half of the ladyfingers.

Spoon 1/2 the gelatin mixture over the ladyfingers,

Make another layer of ladyfingers on top of gelatin.

Then cover with the remaining gelatin mixture.

Chill 3 to 4 hours or overnight until firm.

Cut into squares to serve.