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

TOPPING:

1 can cherry pie filling
2 c. frozen strawberries (with juice)
1 tsp. lemon juice

FILLING:

6 oz. cream cheese
1 c. sugar
1 tsp. vanilla
1 pt. whipping cream, whipped
2 c. miniature marshmallows

Beat egg whites, salt and cream of tartar. Add sugar gradually. Beat 10 minutes. Spread meringue in a greased 9 x 13 inch pan. Bake at 275 degrees for 60 minutes. Turn off oven and leave in oven overnight.

Mix cream cheese, sugar and vanilla. Gently fold in whipped cream and marshmallows. Spread over meringue and refrigerate.

Mix topping ingredients. Cut dessert into squares and serve with topping spooned over top.