6 egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
1 3/4 c. sugar
2 (3 oz.) pkgs. cream cheese, softened
1 c. sugar
1 tsp. vanilla
2 c. chilled whipping cream (may use 12 oz. Cool Whip)
2 c. miniature marshmallows
Cherry Berry topping below

Heat oven to 250 degrees. Grease 13"x9"x2" pan. Beat egg whites, cream of tartar and salt until foamy. Beat in 1 3/4 cups sugar, 1 tablespoon at a time; beat until stiff and glossy. Do not under beat! Spread evenly in pan. Bake 1 hour. Turn off oven; leave in oven with door closed at least 12 hours.

Mix cream cheese, 1 cup sugar and the vanilla. Beat whipping cream in chilled bowl until stiff (or use 12 ounces Cool Whip). Fold whipped cream and marshmallows into cream cheese mixture. Spread over the meringue; refrigerate at least 12 hours. Cut into serving pieces and top with topping.

Cherry Berry Topping: Mix 1 (21 oz.) can cherry pie filling, 2 cups sliced strawberries or 1 (16 oz.) package frozen strawberries and 1 teaspoon lemon juice.