My all time favorites from an old Betty Crocker cookbook. It does take a bit of patience in that you have to wait for the meringue. But it's great for a weekend baking project. I like to make this for Valentine's Day and shape it into a heart. Simple yet fancy
CHERRY-BERRIES ON A CLOUD
6 egg whites
½ teaspoon cream of tartar
¼ teaspoon salt
1¾ cups sugar
2 packages (3 ounces each) cream cheese,
Softened (not heated just left out to get soft)
1 cup sugar
1 teaspoon vanilla
2 cups chilled whipping cream
2 cups miniature marshmallows
Cherry-Berry Topping (below)
Heat oven to 275°. Grease oblong pan, 13x9x2 inches. Beat egg whites, cream of tartar and salt until foamy. Beat in 134 cups sugar, 1 tablespoon at a time; beat until stiff and glossy. Do not underbeat. 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.
CHERRY-BERRY TOPPING
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.
10 TO 12 SERVINGS.