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

TOPPING:

1 can cherry or blueberry pie filling or thickened raspberries

Beat egg white, cream of tartar, salt until soft peaks form. Beat in sugar, until it is stiff and glossy, 1 tablespoon at a time. Put in greased 9x13 inch pan. Bake 1 hour at 275 degrees. Turn off oven, leave meringue in oven 12 hours or longer. In chilled bowl, beat cream until stiff.

In another bowl, blend cream cheese, 1 cup sugar, and 1 teaspoon vanilla together. Gently fold in whipped cream and marshmallows. Spread over meringue layer. Chill 12-24 hours. Spread with topping.