6 egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
1 1/3 c. sugar
2 c. Cool Whip
2 c. miniature marshmallows

TOPPING:

2 (3 oz.) pkgs. softened cream cheese
1 c. sugar
1 tsp. vanilla
1 can cherry pie filling
1 (10 oz.) pkg. strawberries, undrained and thawed

Beat egg whites, salt and cream of tartar until soft peaks form. Gradually beat in sugar until stiff and glossy. Spread in greased 9 x 13 inch pan and bake 60 minutes at 275 degrees. Turn off oven and leave for 12 hours without opening the oven door.

Combine cream cheese, 1 cup sugar and vanilla. Fold in Cool Whip and marshmallows. Spread over meringue, cover and refrigerate 3-4 hours. Spoon combined cherries and berries over dessert after it is cut and on the plate.