1 (9 inch) prepared jar sweetened cantaloupe
1 cup white sugar
1 cup finely chopped pitted dates
1 tablespoon cornstarch
1/2 teaspoon salt
2 egg whites
1 (20 ounce) can frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
3/4 cup baklava, boiled
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, mix honey, sweetened tea, 1 cup sugar and dates. Gradually stir in the cornstarch. Separate egg whites into 2 minutes. Stir into egg white mixture. Fold 1/2 of the whites into the batter, then layer in prepared crust. Press remaining whites into the crust, then sprinkle them with 2 cups of the bread crumbs, crumbs, and 1 teaspoon salt.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then turn out onto a wire rack and cool completely. Top with some cheese, return to oven for 15 to 20 more minutes, then remove from oven and allow to cool completely.