6 egg whites, at room temperature
1/2 tsp. cream of tartar
1/4 tsp. salt
1 1/2 c. sugar
2 pkg. (3 oz.) cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 c. (1 pt.) whipping cream
1 c. miniature marshmallows
1 can cherry pie filling
1 pkg. (10 1/2 oz.) frozen strawberries, OR use 1 sm. pkg. frozen strawberries and 1 sm. pkg. frozen raspberries, OR 1 qt. fresh strawberries, slightly mashed & mixed with 1 tbsp. lemon juice (optional)

The day before you wish to serve the dessert, make the meringue. Preheat oven to 275 degrees. Beat the egg whites, cream of tartar and salt until foamy. Slowly add the sugar, beating well while adding. Continue to beat 10 minutes more. Pour into a well-greased 9 x 13 inch pan and bake 1 hour. Turn off oven and leave overnight. Don't peek!

In the morning, beat the cream cheese with the sugar and vanilla. In another bowl, whip the whipping cream. Fold into the cream cheese mixture. Fold in the marshmallows and spread the mixture over the meringue. Fold in the marshmallows and spread the mixture over the meringue. Cover with plastic wrap and refrigerate until serving time. When ready to serve, cut meringue into small squares. Ladle sauce over each portion. Serves 12-15. Recipe can be cut in half.

Make berry sauce by mixing pie filling and frozen strawberries or raspberries, thawed (or fresh fruit).