3 lg. or 4 med. egg whites
1/4 tsp. cream of tartar
3/4 c. sugar
4 oz. cream cheese
1/2 c. sugar
1/2 tsp. vanilla
2 c. Cool Whip
1 pkg. strawberry jello
2 c. boiling water
4 c. strawberries halved

Heat oven to 275 degrees. Cover a cookie sheet with brown paper. Draw a circle on paper using 9 inch cake pan for a guide. Beat egg whites and cream of tartar until foamy. Beat in 3/4 cup of sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Spread meringue over circle. Build up sides to about 2 inches and inner circle about 1 1/2 inches. Bake at 275 degrees for 1 1/2 hours. Turn off oven and leave meringue in oven for 1 more hour. Remove from oven and finish cooling. Blend cream cheese, 1/2 cup sugar and vanilla. Fold Cool Whip into mixture. Spread over bottom of shell. Chill while making glaze. Dissolve gelatin in 2 cups boiling water. Chill until it begins to thicken. Add enough gelatin to berries to coat well. Chill 5 to 10 minutes. Spoon into shell on top of cheese mix, piling high. Fill all spaces with gelatin and glaze the top. Cut into wedges. Serves 8 to 10.