3 egg whites
1/4 tsp. cream of tartar
3/4 c. sugar
3 oz. cream cheese, softened
1/2 c. sugar
1/2 tsp. vanilla
1 c. chilled whipping cream
1 c. miniature marshmallows

Heat oven to 275 degrees. Beat egg whites and cream of tartar until foamy. Beat in 3/4 cup sugar, one tablespoon at a time. Continue beating until stiff and flossy. Spoon onto 9 inch circle of heavy brown paper, building up sides. Bake 1 1/2 hours; turn oven off and leave in oven another hour.

Blend cream cheese, 1/2 cup sugar, and vanilla. In chilled bowl, whip cream until stiff. Gently fold whipped cream with marshmallows and cream cheese mixture. Pile into meringue shell. Cover and chill at least 12 hours.

Topping: Stir 1 can cherry pie filling with 1 teaspoon lemon juice. If desired, add 2 cups sliced strawberries or 1 package frozen strawberries (thawed). Top just before serving.