6 egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
1 1/2 c. sugar
2 (3 oz.) pkgs. cream cheese, softened
1 c. sugar
1 tsp. vanilla
1 pt. whipping cream, whipped
2 c. miniature marshmallows
2 cans cherry pie filling
1 tsp. almond extract

Beat egg whites, cream of tartar, and salt until foamy. Gradually add sugar and beat until stiff and glossy. Spread in well greased 9"x13" pan. Preheat oven to 450 degrees. Place meringue in oven. Turn oven off. Leave meringue in oven several hours or overnight.

Beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream and marshmallows. Spread over meringue. Refrigerate 4 hours or more. Cut into squares. Combine cherry pie filling and almond extract. Spoon over top of each square on serving dish.