Cherry Meringue Dessert

6 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1-3/4 cups sugar

Filling:
2 packages (3 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream, whipped
2 cups miniature marshmallows

Topping:
1 can (21 ounces) cherry pie filling
2 cups sliced fresh strawberries
1 teaspoon lemon juice

Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Add the cream of tartar and salt; beat until foamy.

Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form (do not under beat).

Spread evenly in a greased 13-in. x 9-in. baking pan. Bake at 275° for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours.

In another large mixing bowl, beat the cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows.

Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving. Makes 16 servings.