Cherry Berries on a Cloud

“This takes two days to make. Raspberries can be used in place of strawberries.”--Mama Mouse
“It takes two days to make the meringue dessert base. You get to serve it with the topping on Day Two or Three, depending on how you time those chilling periods.”--Ronnie

6 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2-3/4 cups sugar
6 ounces cream cheese, softened
1 teaspoon vanilla
2 cups whipping cream
2 cups miniature marshmallows
1 (1 pound 5 ounce) can Wilderness Cherry Pie Filling
1 teaspoon lemon juice
2 cups strawberries
or 1 (1 pound) package frozen strawberries, thawed and drained

Heat oven to 275 degrees F. Grease 9x13-inch pan with butter or oleo. [With electric beater,] beat egg whites, cream of tartar, and salt until frothy. Gradually beat in 1-3/4 cup sugar. Beat about 15 minutes until stiff, glossy and shiny. Spread in pan. Bake 1 hour; then turn oven off and let meringue cool in oven for 12 hours or overnight.

The next day, mix cream cheese, 1 cup sugar, and vanilla. Whip the cream and fold in marshmallows. Spread mixture over meringue. Refrigerate 12 hours or overnight.

Mix pie filing and lemon juice; stir in strawberries. Either cut each serving piece and top with cherry topping or spread topping over entire meringue base. Keep refrigerated until ready to serve.

[Number of servings not given, but probably serves 12 to 15.]

(from Pam F.)