MERINGUE:

6 egg whites
1/2 teaspoon cream of tartar
1 1/2 cups sugar
1 teaspoon vanilla

FILLING:

1 pint whipping cream
2 cup miniature marshmallows
2 packages (3 oz. each) cream cheese
1 cup sugar
1 teaspoon vanilla
1 teaspoon almond extract
2 cans cherry pie filling

Meringue:

Beat egg whites with cream of tartar. Gradually add sugar while beating. Spread into buttered 9x13-inch pan.

Preheat oven to 400°F.

Place pan in oven, turn off heat and leave pan in oven for 8 hours or overnight.

Filling:

Whip cream. Add marshmallows. Cream the cheese and add sugar and vanilla. Fold into whipped cream mixture. Spread on meringue and refrigerate for 8 hours. Mix almond into cherry pie filling and refrigerate.

To serve, cut into squares and top with 2 tablespoons pie filling mix.

10 servings.