Cherry-Berries on a Cloud

Sorce	tom hardy
Caloric	:1 Serving: Calories 530 (Calories from Fat 190 ); Total Fat 21 g (Saturated Fat 13 g); Cholesterol 70 mg; Sodium 170 mg; Total Carbohydrate 82 g (Dietary Fiber 2 g); Protein 5 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 32 %; Calciu
Ingridients	Prep Time:20 min Start to Finish:1 days 1 hr 20 min Makes:10 servings 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 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
Instructions	1. Heat oven to 275°F. Grease bottom and sides of 13x9-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 until well blended. Spoon over individual servings of dessert. Store in refrigerator.