3 egg whites (about 1/2 c.)
1/2 tsp. cream or tartar
3/4 c. sugar
1 pkg. (3 oz.) cream cheese, softened
1/2 c. sugar
1/2 tsp. vanilla
1 c. chilled whipping cream
1 c. miniature marshmallows

Heat oven to 275 degrees, cover baking sheet with heavy brown paper. Draw outline of heart 9 inches across greatest width on paper. Beat egg whites and cream of tartar until foamy. Beat in 3/4 cup sugar, one tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Spoon meringue into out line on paper, building up side. Bake 1 1/2 hours. Turn off oven, leave meringue in oven with door closed one hour. Remove from oven, finish cooling away from draft. Blend cream cheese, 1/2 cup sugar and the vanilla. In chilled bowl, beat cream until stiff. Gently fold whipped cream and marshmallows into cream cheese mixture. Pile into meringue shell. Cover, chill at least 12 hours. Just before serving, top with cherry- berry topping; cut into wedges.

CHERRY BERRY TOPPING:

1 can (21 oz.) cherry pie filling
1 tsp. lemon juice
2 c. sliced strawberries or 1 pkg. (16 oz.)
Frozen strawberries thawed, if desired

Combine cherry pie filling, lemon juice and strawberry.