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

Filling:

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

Topping:

1 can cherry pie filling
2 c. sliced fresh strawberries
1 tbsp. lemon juice

Grease 13x9 pan. Beat egg whites, cream of tartar and salt until stiff. Gradually add sugar and beat for 15 minutes after all sugar has been added. Spread in pan-bake 60 minutes at 275°F, turn off heat and leave in oven overnight. Make meringue the day before serving. The next day, mix cream cheese, sugar and vanilla. Fold in whipped cream and marshmallows. Spread over meringue. Refrigerate several hours. Combine topping ingredients and spread over cheese filling. Add topping, cover and refrigerate several hours more.