Ingredients

• 1 (3 ounce) package cream cheese, softened
• 1/2 cup white sugar
• 1 cup miniature marshmallows
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 teaspoon vanilla extract
• 4 egg whites
• 1 teaspoon cream of tartar
• 1 cup white sugar
• 1 (12 ounce) can cherry pie filling
• 8 ounces frozen strawberries, thawed and drained (optional)
• 1 teaspoon lemon juice

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Instructions

1. Beat cream cheese and 1/2 cup sugar together in a bowl. Stir marshmallows, whipped topping, and vanilla through the cream cheese mixture. Cover bowl with plastic wrap and refrigerate 8 to 12 hours.
2. Preheat oven to 250 degrees F (120 degrees C).
3. Beat egg whites with cream of tartar in a large bowl; add 1 cup sugar in small amounts into the egg white mixture and keep beating until very stiff. Draw a large circle onto a piece of brown paper or parchment. Fill in the circle with the meringue mixture building up the sides.
4. Draw a large circle onto a sheet parchment paper. Fill the circle with the egg white mixture building up the sides to form a large cylinder.
5. Bake in preheated oven for 1 hour. Turn heat off and let meringue cool undisturbed in the oven without ever opening the oven door for 1 hour more.
6. Stir cherry pie filling, strawberries, and lemon juice together in a bowl.
7. Gently spread cream cheese mixture over the top of the meringue; top with cherry pie filling mixture.