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This dessert tastes as good as it looks.  You feel yourself float with each bite of cream cheese and marshmallow filling served in a cloud of meringue and then topped with a mixture of cherries and berries. Although Aunt Alisa prefers her fruit pureed, we’ve enjoyed it with strawberries and raspberries that were just chopped.  So, make it the texture you want with fresh or frozen fruit.  We’re not sure where this recipe came from, but we’ve enjoyed it at birthdays and other celebrations for at least thirty years now.

 

Ingredients

Meringue

  • 6 egg whites
  • ½ teaspoon cream of tartar
  • ¼ teaspoon salt
  • 1 ½ cups sugar

 

Cream Cheese Filling

  • 1 – 8-ounce package cream cheese, softened
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • 1 pint whipping cream
  • 2 cups miniature marshmallows

 

Cherries and Berries

  • 1 can lite cherry pie filling
  • 1 pound fresh strawberries
  • 1 pound fresh raspberries
  • 1 teaspoon lemon juice

 

Instructions

Meringue

  • Preheat oven to 275 degrees Fahrenheit.
  • Grease a 9×13 pan.
  • Beat egg whites until bubbly.
  • Add cream of tartar, and salt. Add the sugar a little at a time.
  • Beat steadily until thick, creamy, and stiff.
  • Pour into prepared 9×13 and spread smooth.
  • Bake for 60 minutes. Do NOT open your oven.  Turn off oven, and leave it overnight.

 

Cream Cheese Filling

  • Cream your cream cheese, sugar, and vanilla.
  • Whip your cream, then fold into the cream cheese mixture.
  • Fold in marshmallows.
  • Refrigerate overnight.
  • In the morning, spread cream cheese mixture over cooled crust. Refrigerate until time to serve.

 

Cherries and Berries

  • Combine cherry pie filling, strawberries, raspberries, and lemon juice.
  • Puree in food processor.
  • Refrigerate until time to serve.

 

Serving

  • When serving, cut the meringue with cream cheese filling into serving sizes, then drizzle each piece in the fruit mixture.

“O taste and see that the Lord is good: blessed is the man that trusteth in him.”
Psalm 34:8