Cherry Berries on a Cloud

MERINGUE
6 egg whites
1/2 tsp cream of tartar
1/4 tsp salt
1 1/2 cups sugar

FILLING
1 - 8 oz pkg cream cheese (not light), softened
1 cup sugar
1 tsp vanilla
2 cups whipping cream, whipped
2 cups miniature marshmallows

TOPPING
1 - 19 oz can cherry pie filling
1 tsp lemon juice
2 cups sliced frozen strawberries

Heat oven to 275F. To make meringue:  Grease a 9”x 13” pan.  
Beat egg whites, cream of tartar and salt until frothy.  
Gradually beat in sugar.  Beat until very stiff, about 15 minutes.  
Spread in pan.  Bake one hour. 
Turn off oven and leave meringue in oven overnight. 
To make filling:  
Mix cream cheese with sugar and vanilla.  
Gently fold in whipped cream and marshmallows.  
Spread over meringue.  
Refrigerate overnight.  
Cut into serving size pieces and place on dessert plates.  
Add topping.
To make topping:  
Stir pie filling and lemon juice into thawed strawberries.

Submitted by:  
Liana Moorhouse, Lord Roberts School Age Program