Ingredients
| 6 | egg whites |
| 1/4 | teaspoon salt |
| 1/2 | teaspoon cream of tartar |
| 2 1/2 | cups sugar, divided |
| 2 | teaspoons vanilla, divided |
| 6 | ounces cream cheese |
| 8 | ounces whipped topping |
| 2 | cups mini marshmallows |
| 21 | ounces canned cherry pie filling |
Instructions
Preheat oven to 400 degrees F. Beat egg whites until stiff; add salt and cream of tartar. Gradually add 1½ cups sugar and beat, add 1 teaspoon vanilla. Spread in 9x13-inch buttered pan. Put in pre-heated oven, then turn off oven at once. Leave in oven 8 hours or overnight. Do not open oven during the 8 hours. For the topping, beat together cream cheese, 1 cup sugar and 1 teaspoon vanilla. Fold in whipped topping and marshmallows. Spread mixture on top of meringue. Top cream cheese mixture with pie filling.
