6 egg whites
½ tsp. cream of tartar
¼ tsp. salt
1 ¾ cups sugar
6-oz. cream cheese, softened
1 cup sugar
1 tsp. vanilla
2 cups whipping cream, whipped
2 cups miniature marshmallows
21-oz. can Duncan Hines cherry pie filling
2 cups sliced fresh strawberries
1 tsp. lemon juice
In a mixing bowl, beat egg whites, cream of tartar and salt until foamy.
Gradually add the sugar, beating on high until stiff peaks form (do not underbeat).
Spread evenly in a greased 9x13” baking dish.
Bake at 275° for 1 hour; turn off oven (do not open door).
Let cool in oven overnight or for at least 12 hours.
Beat cream cheese, sugar and vanilla until smooth; gently fold in cream and marshmallows.
Spread over meringue.
Chill for 4 hours.
Combine topping ingredients.
Refrigerate topping until ready to serve.
Cut dessert into 16 pieces.
Spoon ¼ cup topping over each serving.