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

Beat egg whites, cream of tartar and salt until frothy; gradually beat in 1 3/4 cups sugar. Beat until stiff and glossy. Spread in greased pan, 9 x 13 inches. Bake 60 minutes at 275 degrees. Turn off oven and leave meringue in oven about 12 hours or overnight.

Mix cheese with 1 cup sugar and vanilla. Gently fold in whipped cream and marshmallows. Spread over meringue; refrigerate 12 hours. Cut into serving pieces and top with Cherry-Berry Topping.

CHERRY-BERRY TOPPING:

1 can (21 oz.) cherry pie filling
1 tsp. lemon juice
2 c. sliced strawberries or 1 pkg. (16 oz.) frozen strawberries, thawed

Mix together. Serves 9 to 12.