6 egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
2 3/4 c. sugar
2 c. chilled whipping cream
2 (3 oz.) pkgs. cream cheese, softened
1 tsp. vanilla
2 c. miniature marshmallows
1 (21 oz.) can cherry pie filling
1 tsp. lemon juice
2 c. fresh strawberries (or 16 oz. frozen)

Heat oven to 275 degrees. Butter a 9 x 13 x 2 inch baking pan. In a large mixing bowl, beat egg whites, cream of tartar and salt until foamy. Beat in 1 3/4 cups of the sugar, 1 tablespoon at a time and continue beating until stiff and glossy. Do not over beat! Spread mixture in pan; bake 1 hour. Turn off oven; leave meringue in the oven and keep door closed 12 hours, or longer. In a chilled bowl, beat whipping cream until stiff; set aside. Blend cream cheese, 1 cup sugar and vanilla. Gently fold the whipped cream and marshmallows into the cream cheese mixture. Spread over the meringue. Chill 12 to 24 hours. Cut into serving pieces and top with cherry berry topping.