Beat hard until foamy. Gradually add sugar; beat very stiff. Add vanilla. Spread in a buttered 9x13 inch pan. Preheat oven to 400 degrees and turn off. Put pan of meringue into the hot oven overnight or for at least 8 hours. 1 (8 oz.) pkg. Philadelphia cream cheese 1 c. sugar 1 tsp. vanilla 2 c. miniature marshmallows
Whip cream cheese, sugar and vanilla together. Fold in Cool Whip and miniature marshmallows. Spread over meringue, cover and refrigerate for 8 hours.
Top with a spoon or two of pie filling just before serving.
