6 egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
1 3/4 c. sugar
2 c. whipping cream
2 pkgs. (3 oz. each) of cream cheese (softened)
1 c. sugar
1 tsp. vanilla
2 c. miniature marshmallows
1 or 2 cans cherry pie filling
1 pkg. frozen raspberries or 1 pkg. frozen strawberries (or fresh ones)

Heat oven to 275 degrees. Butter 9 x 13 x 2 inch baking pan. In large mixing bowl beat egg whites, cream of tartar and salt until foamy. Beat in 1 3/4 cup sugar, one tablespoon at a time and continue beating until stiff and glossy. DO NOT UNDERBEAT.

Spread in pan bake one hour. Turn off oven. Leave meringue in oven with door closed 12 hours or overnight. Don't Peak! In a chilled bowl beat whipping cream until stiff. Blend in cream cheese, 1 cup sugar and the vanilla. Gently fold the marshmallows into the cream mixture. Spread over the meringue. Chill 12 - 24 hours. Cut in serving pieces and top with Berry Topping.

TOPPING:

Stir together 1 can (21 ounce) cherry pie filling, 1 teaspoon lemon juice and 2 cups of fresh raspberries or strawberries or 1 (16 ounce) package of frozen raspberries or strawberries that have been thawed. (A heavenly dessert.)