6 egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
1 3/4 c. sugar
2 c. chilled heavy cream (whipped)
2 (3 oz.) pkg. cream cheese, softened
1 c. sugar
1 tsp. vanilla

CHERRY BERRY TOPPING:

1 can (21 oz.) cherry pie filling
1 pkg. (16 oz.) frozen strawberries, thawed
1 tsp. lemon juice

Preheat oven to 250 degrees. In a large bowl beat egg whites, cream of tartar and salt until foamy. Gradually add sugar, 1 tablespoon at a time beating until stiff and glossy. Do not underbeat. Spread in a well buttered 8 x 13 inch pan.

Bake 1 hour, turn oven off and leave the meringue in the oven with door closed for 12 hours longer.

In a chilled bowl, beat cream until stiff. Blend together cream cheese, sugar and vanilla. Fold into whipped cream. Spread over meringue. Chill 12 to 24 hours. Cut into serving pieces and top with cherry berry mix.

Topping: Blend all ingredients together. Serves 12.