MERINGUE:

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

2 (3 oz.) pkgs. cream cheese
1 c. sugar
1 tsp. vanilla
2 c. whipping cream
2 c. miniature marshmallows

TOPPING:

1 can cherry pie filling
1 tsp. lemon juice
2 c. frozen strawberries (8 or 10 oz.)

Grease a 9 x 13 inch pan. Preheat oven to 275 degrees. Beat egg whites until very stiff and glossy, about 15 minutes. Spread in greased pan and bake for 60 minutes; turn off heat and let cool in oven 12 hours or overnight.

Mix softened cream cheese, sugar, and vanilla. Gently fold in whipped cream and marshmallows. Spread over baked and cooled meringue and refrigerate 12 hours or overnight. Just before serving, cover with the following:

TOPPING:

1 can cherry pie filling
1 tsp. lemon juice
2 c. thawed frozen strawberries

Stir cherry pie filling, lemon juice, and frozen strawberries (thawed) and serve over above.