4 egg whites
1/4 tsp. salt
3/4 c. sugar

Preheat oven to 225 degrees. Line baking sheets with brown or parchment paper. Trace three 8 inch circles on the paper; set aside. In large mixer boil, beat eggs and salt until foamy. Gradually add sugar, beating until stiff but not dry. Spread meringue evenly into traced circles. Bake 1 hour. Turn oven off and leave meringues in oven for 1 hour longer. Makes 10-12 servings.

CHERRY FILLING:

1 (3 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk (not evaporated milk)
1/4 c. lemon juice from concentrate
1 tsp. almond extract
1 c. (1/2 pt.) whipping cream, whipped
Canned cherry pie filling, chilled

In large mixer bowl, beat cheese until fluffy. Beat in sweetened condensed milk until smooth. Stir in lemon juice from concentrate and almond extract. Fold in whipped cream. Chill 20-30 minutes or until mixture mounds slightly. Layer meringue, cream cheese mixture and pie filling ending with pie filling. Chill 3 hours or until set. Refrigerate leftovers.