Cherry Berries on a Cloud

In a mixing bowl, beat egg whites, cream of tartar, and salt until foamy. Gradually add the 1 3/4 cups sugar, beating on high until stiff peaks form (do not underbeat). Spread evenly in a greased 9x13x2 inch baking pan. Bake at 275 F for 1 hour. Turn off oven (do not open door) and let cool in oven overnight or at least 12 hours.

Beat cream cheese, 1 cup sugar, and vanilla until smooth.

In separate bowl, beat whipped cream to stiff peak stage. Gently fold whipped cream and marshmallows into cream cheese mixture. Spread over meringue. Chill for 4 hours. Cut into 16 pieces.

Combine pie filling, fresh fruit and lemon juice. To serve dessert, plate each serving of meringue and pour about 1/4 cup fruit mixture over each serving. Very elegant!