Meringue shells (see recipe below)
1 (3 oz.) pkg. cream cheese, softened
1/2 c. sugar
1/2 tsp. vanilla
1 c. chilled whipping cream (or use Cool Whip)

Bake meringue shells. Blend cream cheese, sugar and vanilla. IN a chilled bowl, beat cream until stiff.

Gently fold whipped cream into cream cheese mixture. Pile into shells. Cover; chill at least 12 hours.

Before serving, cover each filled shell with cherry topping. (One can cherry pie filling and 1 teaspoon lemon juice.)

MERINGUE SHELLS: (Makes 10 to 12.) Heat oven to 275 degrees. Cover a baking sheet with heavy brown paper. Beat 3 egg whites (1/3 to 1/2 cup) and 1/4 teaspoon cream of tartar until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat.

On brown paper drop meringue by 1/4 cupfuls. Shape mounds into circles building up sides. Bake 1 hour. Turn off oven; leave meringues in oven with door closed for 1 1/2 hours. Remove from oven; finish cooling meringues away from draft.