MERINGUE:

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

FILLING:

2 (3 oz.) pkgs. cream cheese
1 c. sugar
1 tsp. vanilla
2 c. whipping cream
2 c. miniature marshmallows

TOPPING:

2 cans cherry pie filling
2 tsp. lemon juice
4 c. fresh strawberries or equivalent frozen ones

Heat oven to 275 degrees. Grease 9"x13" jelly roll pan.

Beat egg whites and cream of tartar and salt until frothy. Gradually beat in 1 3/4 cup sugar. Beat until stiff and glossy, 15 minutes. Spread in prepared pan. Bake 60 minutes. Turn off oven and leave in oven until cool. (12 hours or overnight.)

Mix softened cream cheese and 1 cup sugar and vanilla. Fold in whipped cream and marshmallows. Spread over meringue. Refrigerate 12 hours or overnight. Cut into serving pieces and top with Cherry Berry topping. For topping, stir filling, juice and berries together. Serves 12 to 15.