Monday, February 29, 2016

Cherry Berries On A Cloud


    ingredients

    MERINGUE CRUST:
    6 egg whites
    ½ tsp. cream of tartar
    ¼ tsp. salt
    1 ¾ cups sugar
    FILLING:
    6-oz. cream cheese, softened
    1 cup sugar
    1 tsp. vanilla
    2 cups whipping cream, whipped
    2 cups miniature marshmallows
    TOPPING:
    21-oz. can Duncan Hines cherry pie filling
    2 cups sliced fresh strawberries
    1 tsp. lemon juice

    Instructions


    MERINGUE CRUST:
    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.
    FILLING:
    Beat cream cheese, sugar and vanilla until smooth; gently fold in cream and marshmallows.
    Spread over meringue.
    Chill for 4 hours.
    TOPPING:
    Combine topping ingredients.
    Refrigerate topping until ready to serve.
    TO SERVE:
    Cut dessert into 16 pieces.
    Spoon ¼ cup topping over each serving.
    Refrigerate leftovers.




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