6 egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
1 3/4 c. sugar
2 pkgs. (3 oz. each) cream cheese, softened
1 c. sugar
1 tsp. vanilla
2 c. whipping cream
2 c. miniature marshmallows
1 can cherry pie filling

Grease 9x13x2 inch pan. Beat egg whites, cream of tartar and salt until foamy. Beat in 1 3/4 cup sugar, 1 tbsp. at a time. Continue beating until stiff and glossy. Do not underbeat. Spread in pan. Bake 1 hour 275 degrees. Turn off oven; leave meringue in oven with door closed about 12 hours.

Blend cream cheese, 1 cup sugar and vanilla. Beat whipping cream until stiff. Gently fold whipping cream and marshmallows into cream cheese mixture. Spread over meringue. Refrigerate 12-24 hours. Top with cherry pie filling. 10-12 servings.