6 egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
1 3/4 c. sugar
2 pkg. (3 oz.) cream cheese, softened
1 c. sugar
1 c. sugar
1 tsp. vanilla
2 c. chilled whipping cream
2 c. miniature marshmallows

TOPPING:

1 can cherry pie filling
1 tsp. lemon juice
2 c. sliced fresh strawberries or 1 pkg. frozen strawberries, thawed and drained

Heat oven to 275 degrees. Grease 9 x 13 inch pan. Beat egg whites, cream of tartar, and salt until foamy. Beat in 1 3/4 cups sugar a little at a time. Continue beating until stiff and glossy. Spread in pan. Bake 1 hour. Turn off oven and leave in oven with door closed 12 hours or overnight.

Blend cream cheese, 1 cup sugar and the vanilla. Beat whipping cream until stiff. Fold whipped cream and marshmallows into cream cheese mixture. Spread over meringue. Refrigerate 1 day. Serve, topped with topping over.