6 egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
1 3/4 c. sugar

Heat oven to 275 degrees. Butter a baking pan, 9x13x2 inches. In large mixing bowl, beat egg whites, cream of tartar and salt until foamy. Beat in sugar, one tablespoon at a time and continue beating until stiff and glossy. DO NOT UNDER BEAT. Spread in pan. Bake 1 hour. Turn off oven and leave meringue in oven WITH DOOR CLOSED 12 hours or longer. 2 (3 oz.) pkg. cream cheese, softened 1 c. sugar 1 tsp. vanilla 2 c. miniature marshmallows

In a chilled bowl, beat cream until stiff. Blend cream cheese, sugar and vanilla. Gently fold whipped cream and marshmallows into cream cheese mixture. Spread over meringue. Chill 12 to 24 hours. Cut into serving pieces and top with Cherry Berry Topping.

CHERRY-BERRY TOPPING:

Stir together 1 (21 oz.) can cherry pie filling, 1 teaspoon lemon juice and 2 cups sliced fresh strawberries, or 1 pint frozen strawberries, thawed.