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

Heat oven to 275 degrees. Grease 13 x 9 x 2 inch pan. Beat egg whites, cream of tartar and salt until frothy. Gradually beat in 1 3/4 cups sugar. Beat until very stiff and glossy, about 15 minutes. Spread in pan and bake 60 minutes. Turn oven off and let cool in oven, until cool (about 12 hours). Mix cream cheese with 1 cup sugar and vanilla. Gently fold in whipping cream and marshmallows.

TOPPING:

1 can cherry pie filling
1 tsp. lemon juice
1 c. fresh or frozen strawberries

Spread mixture over meringue and refrigerate 12 hours or overnight. Spoon on topping when ready to serve.

NOTE: If using fresh strawberries, you may want to put a little sugar over them before mixing with cherries and lemon juice.