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

Beat egg whites and cream of tartar hard. Gradually add salt and sugar. Beat well as for regular meringue. Spread in 9 x 13 inch buttered pan. Preheat oven to 400 degrees and place meringue in oven and turn off heat. Leave in overnight or at least 8 hours.

FILLING:

2 (3 oz.) cream cheese
1 c. sugar
1 tsp. vanilla
2 c. miniature marshmallows
1 pt. whipping cream

Cream the cheese and sugar. Add the vanilla and stiffly beaten cream and marshmallows. Spread this over meringue and refrigerate 8 hours. Top with 1 can cherry pie filling and 1 (10 ounce) box frozen strawberries.