Rating: Untried
Heat oven to 275°F. Grease oblong pan, 13x9x2 inches. Beat egg whites, cream of tartar and salt until foamy. Beat in 1-3/4 cups sugar, 1 tablespoon at a time; beat until stiff and glossy. Do not under-beat. Spread in pan. Bake 1 hour. Turn off oven; leave in oven with door closed at least 12 hours.
Mix cream cheese, 1 cup sugar and the vanilla. Beat whipping cream in chilled bowl until stiff. Fold whipped cream and marshmallows into cream cheese mixture. Spread over meringue; refrigerate at least 12 hours. Cut into serving pieces and top with Cherry-Berry Topping. Makes 10 to 12 servings.
Mix 1 can (21 ounces) cherry pie filling, 2 cups sliced strawberries or 1 package (16 ounces) frozen strawberries (thawed) and 1 teaspoon lemon juice.
Ingredients
Directions
Heat oven to 275°F. Grease oblong pan, 13x9x2 inches. Beat egg whites, cream of tartar and salt until foamy. Beat in 1-3/4 cups sugar, 1 tablespoon at a time; beat until stiff and glossy. Do not under-beat. Spread in pan. Bake 1 hour. Turn off oven; leave in oven with door closed at least 12 hours.
Mix cream cheese, 1 cup sugar and the vanilla. Beat whipping cream in chilled bowl until stiff. Fold whipped cream and marshmallows into cream cheese mixture. Spread over meringue; refrigerate at least 12 hours. Cut into serving pieces and top with Cherry-Berry Topping. Makes 10 to 12 servings.
Mix 1 can (21 ounces) cherry pie filling, 2 cups sliced strawberries or 1 package (16 ounces) frozen strawberries (thawed) and 1 teaspoon lemon juice.