3 egg whites (1/3 to 1/2 cup)
1/4 teaspoon cream of tartar
3/4 cup sugar
1 package (3 ounces) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
1 cup chilled whipping cream
1 cup miniature marshmallows
Cherry-Berry Topping (below)

Heat oven to 275°. Cover baking sheet with heavy brown paper; draw outline of hear, 9 inches across greatest width, on paper. Beat egg whites and cream of tartar until foamy. Beat in 1/4 cup sugar. 1 tablespoon at a time; continue eating until stiff and glossy. Do not underbeat! Spoon meringue into outline on paper, building up side.

Bake 1 1/2 hours. Turn off oven; leave meringue in oven with door closed 1 hour. Remove from oven; finish cooling away from draft.

Blend cream cheese, 1/2 cup sugar and the vanilla. In chilled bowl, beat cream until stiff. Gently fold whipped cream and marshmallows into cream cheese mixture. Pile into meringue shell. Cover; chill at least 12 hours. Just before serving, top with Cherry-Berry topping; cut into wedges. 6 to 8 servings.

Cherry-Berry Topping. Stir together 1 can (21 ounces) cherry pie filling. 1 teaspoon lemon juice and, if desired, 2 cups sliced strawberries or 1 package (16 ounces) frozen strawberries, thawed.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.