Ingredients
6 large egg whites1/2 teaspoon cream of tartar1/4 teaspoon salt1-3/4 cups sugarFILLING:6 ounces cream cheese, softened1 cup sugar1 teaspoon vanilla extract2 cups heavy whipping cream, whipped2 cups miniature marshmallowsTOPPING:1 can (21 ounces) cherry pie filling2 cups sliced fresh strawberries1 teaspoon lemon juice
Preparation
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the cream of tartar and salt; beat until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form (do not under beat). Spread evenly in a greased 13x9-in. baking pan. Bake at 275° for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours.
In another large bowl, beat the cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving.
