6 egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
1 3/4 c. sugar
2 c. chilled whipping cream
2 (3 oz.) pkgs. cream cheese, softened
1 c. sugar
1 tsp. vanilla
2 c. miniature marshmallows

Heat oven to 275 degrees. Butter a baking pan, 13 x 9 x 2 inches. In a large mixer bowl, beat egg whites, cream of tartar and salt until foamy. Beat in 1 3/4 cups sugar, 1 tablespoon at a time, and continue beating until stiff and glossy. Do not underbeat. Spread in the pan. Bake 1 hour. Turn off the oven; leave meringue in oven with the door closed 12 hours or longer.

In a chilled bowl, beat whipping cream until stiff. Blend cream cheese, 1 cup sugar and the vanilla. Gently fold the whipped cream and marshmallows into the cream cheese mixture; spread over the meringue. Chill 12 to 24 hours. Cut into serving pieces and top with Cherry-Berry topping.

CHERRY-BERRY TOPPING:

Stir together 1 can (21 ounces) cherry pie filling, 1 teaspoon lemon juice and 2 cups sliced fresh strawberries or 1 package (16 ounces) frozen strawberries, thawed.