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

FILLING:

1 (8 oz.) pkg. cream cheese, softened, room temperature
2 c. whipping cream, whipped (or Dream Whip)
2 c. miniature marshmallows

TOPPING:

1 (19 oz.) can cherry pie filling
1 tsp. lemon juice

Make meringue first. Beat egg whites, cream of tartar and salt until frothy. Gradually beat in sugar; beat until very stiff, about 15 minutes. Spread in pan. Bake 1 hour at 275 degrees. Turn oven off and leave in oven overnight or 12 hours.

For filling, mix cream cheese with sugar and vanilla. Gently fold in whipped cream and marshmallows. Spread over meringue. Refrigerate overnight.

For topping, use a can of cherry pie filling or sliced fresh strawberries or any other fresh fruit.

Serves 15 using a 9 x 12 glass pan.