6 egg whites (room temperature)
1/4 tsp. salt
1 1/3 c. sugar
1/2 tsp. cream of tartar
1 (8 oz.) pkg. cream cheese (room temperature)
1 c. sugar
1 tsp. vanilla
2 boxes whipped cream, whipped
2 c. miniature marshmallows
1 can cherry pie filling
1 (10 oz.) carton frozen strawberries, thawed

Beat egg whites with salt and cream of tartar until frothy. Gradually add sugar until mixed well. Beat hard for 15 minutes. Spread meringue in greased 9 x 13-inch pan. Bake 1 hour at 275 degrees. Turn oven off and let set overnight.

SECOND DAY: Mix cream cheese with 1 cup sugar and vanilla. Beat until smooth and fold into whipped cream. Add miniature marshmallows. Spread over meringue and refrigerate that day and night.

PREPARE ANYTIME BEFORE SERVING: Mix together pie filling and strawberries. At serving time, cut into serving squares and spoon mixture on each piece.