FIRST LAYER:

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

Beat egg whites until frothy. Add cream of tartar and salt and gradually beat in sugar until whites are glossy and stiff (about 15 minutes). Spread meringue in a greased 9 x 13 inch pan. Bake for 60 minutes in 275 degree oven. Allow to cool overnight.

SECOND LAYER:

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

Soften cream cheese to room temperature. Mix cream cheese with vanilla, salt and sugar. Whip cream. Gradually fold whipped cream and marshmallows into cream cheese mixture. Spread on meringue shell. Refrigerate 6 to 12 hours before serving. To serve, cut in squares and top with Cherry-Strawberry sauce. Serves 16 to 20.

CHERRY - STRAWBERRY SAUCE:

1 lb. frozen strawberries, thawed
1 can cherry pie filling
1 tsp. lemon juice

Combine and serve on top of dessert.