6 egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
1 1/2 c. sugar

Beat egg whites until frothy. Add salt and beat. Add cream of tartar, beat again. Add sugar gradually, beat until stiff. Add 1 teaspoon vanilla. Spread meringue in a buttered 9 x 13 cake pan. Preheat oven to 400 degrees. Place meringue in oven and turn off. Leave in overnight or 8 hours.

FILLING:

2 (3 oz.) pkg. Philadelphia cream cheese
1 c. sugar
1 tsp. vanilla
1 pt. whipping cream
2 c. miniature marshmallows

Cream cheese and sugar together. Add vanilla. Fold in stiffly beaten cream and marshmallows. Spread over meringue and put in refrigerator at least 8 hours. Cut in squares (16) and serve with 2 tablespoons Wilderness cherries to which 1/2 teaspoon almond flavoring has been added.

(Cooper)