Cherry-Berries On A Cloud

Ingredients:

 Meringue

 6 egg whites 

1/2 teaspoon cream of tartar 

1/4 teaspoon salt

 1 3/4 cups sugar

 Filling 

2 packages (3 oz each) cream cheese, softened *I use 1 (8oz) cream cheese

1 cup sugar 

1 teaspoon vanilla

 2 cups whipping cream

 2 cups miniature marshmallows 

Cherry-Berry Topping 

1 can (21 oz) cherry pie filling 

1 teaspoon lemon juice 

2 cups sliced strawberries or 1 package (16 oz) frozen strawberries, thawed, drained

1 cup fresh blueberries 

 Directions:

1 Heat oven to 275°F. Grease bottom and sides of 13×9-inch pan. In large bowl, beat egg whites, cream of tartar and salt with electric mixer on high speed until foamy. Beat in 1 3/4 cups sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Spread in pan. 

2 Bake 1 hour. Turn off oven; leave meringue in oven with door closed 12 hours. 

3 In large bowl, mix cream cheese, 1 cup sugar and the vanilla until smooth. In chilled medium bowl, beat whipping cream until stiff. Fold whipped cream and marshmallows into cream cheese mixture. Spread evenly over meringue. Refrigerate at least 12 hours but no longer than 24 hours. 

4 In medium bowl, mix all topping ingredients (except blueberries) until well blended. Spoon over individual servings of dessert. Sprinkle blueberries over topping just before serving.  Store in refrigerator.

**This is adapted from Betty Crocker recipes from 1971.