Cherry Berries On A Cloud
|Cream of tartar||1⁄2 Teaspoon|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Cream cheese||6 Ounce, softened (Two 3 Ounce Packages)|
|Sugar||1 Cup (16 tbs)|
|Chilled whipping cream||2 Cup (32 tbs)|
|Miniature marshmallows||2 Cup (32 tbs)|
|Cherry berry topping||1⁄2 Cup (8 tbs)|
Heat oven to 275°.
Grease oblong pan, 13 X 9 X 2 inches.
Beat egg whites, cream of tartar and salt until foamy.
Beat in 1 1/4 cups sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not underbeat.
Spread in pan.
Bake 1 hour.
Turn off oven; leave meringue in oven with door closed about 12 hours.
Blend cream cheese, 1 cup sugar and the vanilla.
In chilled bowl, beat whipping cream until stiff.
Gently fold whipped cream and marshmallows into cream cheese mixture.
Spread over meringue.
Refrigerate 12 to 24 hours.