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

Preheat oven to 275 degrees. Grease a 13x9x2 inch pan. Beat egg whites, cream of tartar and salt until frothy. Gradually beat in 1 3/4 cups sugar. Beat until very stiff and glossy, approximately 15 minutes.

Spread in prepared pan and bake 60 minutes. Turn off oven and leave meringue in until cool.

Mix cream cheese with 1 remaining cup of sugar and vanilla. Gently fold in whipped cream, sour cream and marshmallows. Spread over meringue. Refrigerate overnight. Next day, top with:

CHERRY BERRY TOPPING:

1 can cherry pie filling
1 tsp. lemon juice
2 c. fresh strawberries, sliced or 1 (1 lb.) pkg. frozen strawberries

Mix all ingredients together. Yields 12 to 15 servings.