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

SECOND LAYER:

6 oz. cream cheese
1 tsp. vanilla
2 c. miniature marshmallows
1 c. sugar
2 c. whipping cream

TOPPING:

1 can cherry pie filling
2 c. strawberries or raspberries
1 tsp. lemon juice

FIRST LAYER: Beat whites, cream of tartar and salt until frothy. Gradually add sugar and beat until stiff and glossy. Spread into a well greased 9 x 13 inch pan. Bake at 275 degrees for 1 hour, let cool.

SECOND LAYER: Mix cream cheese, sugar and vanilla. Fold in whipped cream and marshmallows. Spread over meringue and refrigerator for 12 hours.