6 egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
1 3/4 c. sugar
2 (3 oz.) pkgs. softened cream cheese
1 c. sugar
1 tsp. vanilla
2 c. chilled whipped cream (Cool Whip)
2 c. miniature marshmallows

TOPPING:

1 can cherry pie filling
1 pkg. frozen strawberries

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, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not under beat. Spread in pan and bake 1 hour. Turn off oven; leave meringue in with door closed overnight or about 12 hours. Blend cream cheese, 1 cup sugar, and vanilla. Fold in whipped cream and marshmallows; spread over meringue. Refrigerate 12 to 24 hours. Add cherries and strawberries.