1 (3 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 c. chilled whipping cream or 1 env. (about 20 oz.) dessert topping mix
1 c. miniature marshmallows
Cherry topping (directions below)
Meringue shell (directions below)

Bake meringue shell. Blend cream cheese, sugar and vanilla. In chilled bowl, beat cream until stiff. (If using dessert topping mix, prepare as directed on package.) Gently fold whipped cream and the marshmallows into cream cheese mixture. Pile into shell. Cover, chill at least 12 hours. Just before serving, top with cherry topping, cut into wedges.

Cherry Topping:

1 (1 lb. 5 oz.) can cherry pie filling
1 tsp. lemon juice

Stir together.

Meringue Shell:

Heat oven to 275 degrees. Cover baking sheet with heavy brown paper. Beat 3 egg whites (1/3 - 1/2 cup) and 1/4 teaspoon cream of tartar until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time, continue beating until stiff and glossy. Do not under beat. On brown paper, shape meringue into heart shape (around 9 inches). Bake 1/2 hour. Turn off oven; leave meringue in oven with door closed one hour. Remove from oven, cool meringue away from draft.