6 egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
1 1/2 c. sugar
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
3/4 c. sugar
2 c. whipping cream
2 c. mini marshmallows

TOPPING:

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

Heat oven to 275 degrees. Grease a 9 x 13 inch pan. Beat egg whites, cream of tartar and salt until foamy. Beat in 1 1/2 cups sugar a tablespoon at a time until stiff and glossy. Spread in pan. Bake 1 hour. Turn off oven. Leave meringues in oven with door closed about 12 hours.

Blend cream cheese with 3/4 cup sugar and vanilla. In chilled bowl beat whipping cream until stiff. Gently fold whipped cream and marshmallows into cream cheese mixture. Spread over meringue. Refrigerate 12-24 hours.

For topping: Stir together cherry pie filling, lemon juice and strawberries. Serve meringues topped with cherry berry topping. Great to do ahead. Serves 10-12.