CRUST:

4 egg whites
1/4 c. cream of tartar
1 c. sugar

Beat egg whites with cream of tartar until stiff. Add 1 cup sugar gradually. Beat until sugar is dissolved. Spread in a buttered 9x13 inch pan. Bake at 275 degrees for 1 hour; cool.

FILLING:

8 oz. cream cheese
1 c. sugar
1 tsp. vanilla
2 c. cream, whipped
2 c. miniature marshmallows

Mix cream cheese, vanilla and sugar. Gently fold in whipped cream and marshmallows. Spread over cooled meringue and refrigerate at least 2 hours. Will keep for a week. Cut in squares and serve topped with 1 can cherry pie filling and 1 (16 oz.) package frozen strawberries or 2 cups fresh berries.